Enchiladas are a popular Mexican dish that traditionally contains tortillas, cheese, meat, and spices. However, for those on a ketogenic diet, this dish can be a little tricky to navigate due to the high carb content of tortillas. Fear not! With a few ingredient swaps, you can enjoy a delicious keto-friendly version of enchiladas.
To make keto-friendly enchiladas, you will need the following ingredients:
- 1 pound of ground beef or turkey
- 1 tablespoon of olive oil
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 1 can of diced tomatoes with green chilies
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- Salt and pepper to taste
- 8 ounces of cream cheese, softened
- 1/4 cup of chopped fresh cilantro
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of shredded Monterey Jack cheese
- 1/4 cup of sliced black olives
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking up any large pieces with a spatula.
- Add the diced onion and garlic to the skillet and cook until the onion is translucent.
- Add the can of diced tomatoes with green chilies, chili powder, ground cumin, paprika, salt, and pepper to the skillet. Stir to combine and let simmer for 5 minutes.
- In a separate bowl, mix the softened cream cheese and chopped cilantro until well combined.
- Spread a thin layer of the meat mixture in the bottom of a 9×13 inch baking dish.
- Lay out each tortilla and spread a layer of the cream cheese mixture on each tortilla.
- Spoon the meat mixture on top of the cream cheese mixture, then sprinkle with shredded cheddar and Monterey Jack cheeses.
- Roll up each tortilla and place it seam-side down in the baking dish.
- Once all tortillas are rolled up, sprinkle sliced black olives on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Tips and Variations
- If you don’t have access to low-carb tortillas, you can substitute with lettuce leaves for a low-carb option.
- To save time, you can prepare the meat mixture ahead of time and store it in the fridge until ready to assemble and bake.
- Feel free to add other toppings such as diced tomatoes, sliced jalapeños, or chopped green onions for extra flavor and texture.
- For a vegetarian option, substitute the ground beef or turkey with diced zucchini, mushrooms, or tofu.
Enchiladas don’t have to be off-limits on a ketogenic diet. With a few simple ingredient swaps, you can enjoy a delicious and satisfying keto-friendly version of this classic Mexican dish. Give this recipe a try and let us know what you think!