KETO SIMPLE BEEF ENCHILADAS

Prep Time: 20 minutes 

Cook Time: 45-50 minutes 

Servings: 5

 

Ingredients 

10 large Crepini® Egg Wraps with Cauliflower

 

For the Enchilada Sauce

2 tablespoons canola oil
2 tablespoons almond flour
One 28 ounce can enchilada sauce
2 cups low sodium chicken broth
½ teaspoon kosher salt
½ teaspoon black pepper

For the Meat

1 tablespoon canola oil
1 pound ground beef
1½ cups (1 medium) yellow onion, diced
½ teaspoon kosher salt

 

For Assembly 

12 ounces shredded sharp Cheddar cheese
Two 4 ounce cans diced green chilies
¾ cup green onions, chopped
One 2.25 ounce can sliced black olives, drained
1 tablespoon fresh cilantro, for garnish

 

Directions

1. Preheat the oven to 350°F.
2. Make the enchilada sauce: To a 2-qt saucepan placed on a stove set to medium heat, add the canola oil and almond flour. Whisk together and cook until mixture bubbles, about 1 minute. 
3. Pour in the red or green enchilada sauce, chicken broth, salt and pepper. Whisk to combine.
4. Bring to a boil, then reduce heat to a simmer and let cook until sauce thickens slightly, about 10 minutes. 
5. Cook the meat: While the sauce is simmering, warm oil in a 12-inch non-stick skillet placed on a stove set to medium-high heat. 
6. Add ground beef, onion, and salt. Cook until meat is no longer pink and is browned, 7-9 minutes.  Drain excess liquid and set aside.
7. For assembly: Spread 1½ cups enchilada sauce in the bottom of a 9-inch x 13-inch baking dish. 
8. Place ⅓ cup of the meat mixture in the center of the Crepini. Top with 3 tablespoons cheese, 2 teaspoons green chiles, 1 tablespoon green onions, and a few olives. 
9. Roll tightly to contain the filling inside.
10. Place the wrapped Crepini seam side down in the baking dish. Repeat process with the remaining Crepinis and filling.
11. Pour the remaining sauce over the top. Top with leftover cheese, chiles, and olives from the filling. 
12. Place pan in oven and bake enchiladas until sauce is bubbling, 20-25 minutes.  
13. Sprinkle remaining green onions and chopped cilantro over the top and serve.

 

Nutritional Information (per enchilada)

Calories: 497 Total Fat: 21.15g  Cholesterol: 98.5mg  Sodium: 591mg Total Carbohydrate: 58.55mg  Protein: 31.6g

 

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