If you’ve read my blog for any length of time it will come as no surprise to you to see yet another Tex Mex inspired recipe. I just LOVE Tex Mex food and can’t get enough of it. I try to limit it to once or twice a week for my family’s sake, but if it were up to me it would be four or five times. 😉
I had Wet Beef Burritos on my October Dinner Meal Plan and many of you wanted to know how I made them. They really and truly are low carb enchiladas so I’ll start calling them that. I decided I should write up a formal recipe instead of explaining it over and over again. Much easier to point you guys here!
These are a family favorite and my kids just devour them. I was hoping for some leftovers from the last batch I made, but no such luck!
They are incredibly flavorful and one of my top 10 favorite foods. When I was pregnant with my boys I wanted them all the time! Thankfully this is a low-carb version. 🙂 For you Trim Healthy Mamas, this is an S dish.
You can make a couple of batches at a time and freeze the pans you won’t be eating right away. Just make sure you put two layers of foil on them and completely defrost them before baking them. When you go to bake them in the oven remove one layer of foil.
I’ve started buying some of these foil pans so I can double and even triple some meals to have something healthy to pull out of the freezer on a busy night. I wash them and reuse them as long as they aren’t damaged in any way.
Pin it for later
Pre-heat your oven to 350 degrees. Put the ground beef, onion and green bell pepper in a skillet and cook until beef is done. Drain the fat.
Stir in the diced green chiles, taco seasoning and water and let it simmer for 10 minutes.
While the beef mixture is cooking make your enchilada sauce. You need a double recipe (or 16 oz) of enchilada sauce. If you use store-bought sauce make sure that there is no added sugar in it and make heat it up before using.
In a 9×13 baking dish spread 1/2 c. of the enchilada sauce all over the bottom of the pan. You want just a thin layer of sauce.
Start assembling your enchiladas by placing some of the meat mixture and a pinch of cheddar cheese down the middle of each tortilla shell. Fold in the sides of the tortilla shell and roll it up, placing it seam side down in your baking dish. Repeat until all 10 tortilla shells are filled and ready to go.
Pour the remaining enchilada sauce all over the shells and top with the remaining cheese. Make sure they get completely covered with sauce or the exposed tortilla shell may get really crispy during baking.
Cover with foil and bake for 20 minutes at 350 degrees. Once the 20 minutes is up, remove the foil and bake for 5 minutes more.
Remove from the oven and let it stand for 5 minutes. Top y our enchilada with green onions, olives, cilantro, sour cream or salsa. I hope your family loves them as much as mine does!
Low Carb Beef and Cheese Enchiladas
Yield 10 enchiladas
- 1 lb ground beef
- (1) onion, diced
- 1/2 green bell pepper, diced
- (1) 4 oz can of diced green chiles
- 2 T. taco seasoning
- 1/2 c. water
- (1) pack of low-carb tortilla shells - I prefer La Banderita or Mission brand (If you do not follow THM feel free to use regular tortilla shells)
- 2-3 c. cheddar cheese
- double recipe of enchilada sauce
- green onions, optional for garnish
- sour cream, optional
- lettuce, optional for on the side
- Pre-heat your oven to 350 degrees. Put the ground beef, onion and green bell pepper in a skillet and cook until beef is done. Drain the fat. Stir in diced green chiles, taco seasoning and water. Simmer for 10 minutes.
- While the beef mixture is cooking make your enchilada sauce. You need a double recipe (or 16 oz) of enchilada sauce. If you use store-bought sauce, make sure you warm it up before using.
- In a 9x13 baking dish spread 1/2 c. of the enchilada sauce all over the bottom of the pan. You want just a thin layer of sauce.
- Start assembling your enchiladas by placing some of the meat mixture and a pinch of cheddar cheese in each tortilla shell. Fold in the sides of the tortilla shell and roll it up, placing it seam side down in your baking dish. Repeat until all 10 tortilla shells are filled and ready to go.
- Pour the remaining enchilada sauce all over the shells and top with the remaining cheese.
- Cover with foil and bake for 20 minutes at 350 degrees.
- Remove the foil and bake for 5 minutes more.
- Remove from the oven and let it stand for 5 minutes.
- Top with green onions, olives, cilantro, sour cream or salsa.
Cuisine Tex Mex
Ellen Van Treuren says
Have you ever made these are a freezer meal?? I’m assuming you’d make and freeze before putting in the oven.
Yes and yes
Would you bake then freeze or just put together freeze unbaked?
Assemble and then freeze without baking.
Christine Boy says
Could you use wonder wraps instead?
yes that would be fine
My husband said, “Boy, that’s good!” It was a perfect selling point for following THM!
Awesome! I’m so glad you guys liked them!
Stephanie Mundt says
What is the serving size to stay on plan with these? One?
Yes 1, I eat it with a bunch of lettuce on the side to fill me up.
what taco seasoning do you use?
DARCIE JACKSON says
I use this:
had these twice in past month and I love how easy and quick they are too make and smell so good cooking even husband said ooh i smell yummy mexican meal and he not on thm with me so yeah for this being a hit !
Amanda Haenni says
Could I used salsa instead of enchilada sauce?
Amanda Haenni says
Great! Making them tomorrow!
Hellon Kelley says
I made these tonight. They were absolutely delicious! Thank you for all your recipes!
Is this an S or E Meal?
The tortillas you use in recipe are they corn or flour? I can’t find the brand you listed.
Flour, you can use any brand you can find as long as it is 5-6g of carbs.
This is my first time on your site. I was searching low carb, ground beef enchiladas and that’s how I found you. I don’t see a carb count anywhere in the recipe. Did I miss it? I have to count all carbs so that info is important. I’m hoping to make these so hopefully you have that info. Thank you!
It depends on the low carb tortilla you use. The ones I use have 5 net carbs. So it would be 5 per enchilada.
Can you use green sauce instead of red and it still count the same?
Yes that would be fine
Jill Bertone says
I made these tonight and they were absolutely amazing! My entire family scarfed them down and that NEVER happens! I don’t even have any leftovers, Lol! These are definitely going into the dinner rotation in my house, so easy to make too!
Yay!!! I’m so glad they were such a hit.
Tracy Pfeiffer says
Do you think we could use corn tortillas? My younger son is allergic to gluten, diary, eggs and soy so no flour tortillas or cheese for us, but I can use alternative cheese for him.
Yes you can!
We dont normally eat red sauce. Ha e you ever made a different sauce? These look amazing!!
You could use salsa verde too.
How many can you have in a serving (for thm) m
If you can find wraps with 3 grams of carbs then you can have 2, otherwise just 1 enchilada per serving.
Jill K says
FAbulous recipe. I made it with chicken instead of beef. The sauce is SO good. Thanks so much for the recipe. It’s bubbling in the oven now!
If I use halibut in it and brown rice what would it. be? Still an S?
I just made these for supper! OH MY GOODNESS! They were wonderful. No tweaking needed. Sheer perfection! Thanks for sharing!
Stefanie Gregory says
Oh my goodness! These were delicious. My family raved about them. Thank you for an amazing recipe.
I’m so glad you liked them!
These are AMAZING!! My whole family loves them! I plan to put these together Sunday for Monday’s dinner. Would they be okay in the fridge unbaked for 24 hours. Or best to bake then refrigerate? Hate to freeze for one day, but can do that as well.
Yes they will be fine.