Easy Keto Beef and Cheese Enchiladas Recipe

We just made a fantastic Easy Keto Beef and Cheese Enchiladas Recipe!  We love beef and cheese enchiladas, but we don’t want to get too many carbs from tortillas.  You could use the low carb tortillas but I found something even better!  You can make your own low carb keto friendly beef and cheese enchiladas with this recipe because we don’t use tortillas at all!  We used keto friendly egg wraps!

The egg wraps can be purchased at Costco or Randall’s.  Those are the two places I’ve seen them sold local here in Texas.  You might want to check with your local grocery store to see if they carry them.  I highly recommend them!

You might find them in the fresh vegetables section where it’s refrigerated.  This is where I found them at Randalls.  At my local Costco, I also found them in the refrigerated section near the back of the store by the specialty cheese section.

One thing to know about the egg wraps is the do last quite a while in the refrigerator if you don’t open them.  The sealed packages have lasted up to two weeks!  Now, if you open them, the moisture gets in and you will need to use them all that week.

You can also use those egg wraps to make a keto dessert too!  We used the air fryer and the egg wraps to make this Keto Strawberry Cheesecake Strudel recipe.  Try it!  It’s really good and it’s a great way to use up extra egg wraps if you have them.

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This keto-friendly Beef Enchilada Recipe is sure to be a crowd pleaser for the whole family and you won’t even miss the carbs!  Promise!

These Keto Beef and Cheese Enchiladas have the perfect combination of spices. The beef is flavorful, juicy, and tender while the cheese adds some extra savory flavor to it. It is almost like a comfort food dish that you can definitely prep aheads and use as a freezer meal if needed also.

Here’s how to make these Easy Keto Beef and Cheese Enchiladas:

Easy Keto Beef and Cheese Enchiladas Recipe Instructions

Makes 14 enchiladas

• 1/2 cup white onion
• 1 lb ground beef, precooked and crumbled
• 1 packet taco seasoning (or 3 tbs this homemade taco seasoning mix)
• 1 package burrito size egg wraps
• 2 cups Mexican-blend shredded cheese (or cheddar cheese)
• 1/3 cup cotija or queso fresco cheese, crumbled
• 1 can 20 oz red enchilada sauce
• Salt
• Pepper

Optional Toppings such as:  Cilantro, diced avocado, sour cream, sliced jalapeños, crumbled cotija cheese or crumbled queso fresco.

Here are a few photos that show how we made these keto enchiladas!

Grab the full printable recipe card below.

Here’s how to wrap the egg wraps where the hold all of the enchilada ingredients nicely.  These egg wraps are super thin so they are perfect for this recipe.

You start with a layer of shredded cheese.

Top the cheese with seasoned ground beef.

Fold the sides of the wrap in like this:

Then fold the wrap up from the bottom like this:

Then start to roll the wrap all the way until it’s fully secure.

This will almost look like a little burrito.  These egg wraps as super thin so some of them might tear so be gentle.

These egg wraps hold a good amount of ingredients and work perfectly with enchilada sauce.  We layered the pan with a small amount of red enchilada sauce before adding the enchiladas so they don’t stick to the bottom when they cook.

Stack the rolled enchiladas anyway you want in the baking dish.  We used an aluminum foil tray pan for easy clean up.  Then pan works perfect for on the go too!

We added a layer of cheeses and jalapenos and baked it!

Easy Keto Beef and Cheese Enchiladas Recipe Instructions:

1. Dice the onion and shred the cheese before you begin.
2. Slice the jalapeno into thin slices.
3. Using a frying pan add the diced onion and ground beef and start cooking it over medium heat.  Cook the ground beef until it’s browned,  Drain the beef if needed.
4. Add the taco seasoning to the ground beef when it’s done and still warm.  Mix until fully combined.  Set aside.
5. Preheat the oven to 350 degrees.
6. Using a 9 x 13 baking dish, spread a thin layer of red enchilada sauce at the bottom of the pan before starting.
7. Open the package of egg wraps and place one faced down.
8. Add a layer of cheese in the center of the egg wrap as seen in the photo instructions.
9. Add a layer of seasoned ground beef on top of the cheese.
10. Fold the wrap on the outsides in and begin rolling the wrap up just like a burrito.  (See photos for visual)
11. Place the folded wrap open side down into the baking dish.
12. Continue until you have filled all 14 of the egg wraps and filled the baking dish.
13. If you have any ground beef left, you can sprinkle it over the top of the enchiladas now.
14. Pour the remaining red enchiladas sauce over the prepped enchiladas making sure the sauce covers each enchilada.
15. Sprinkle the remaining cheese over the top of the enchiladas.
16. Use your hands and crumble the cotija or queso fresco cheese over the top of the enchiladas.
17. Add the sliced jalapeños over the final layer.
18. Bake at 350 degrees for 25 minutes or until the enchiladas have fully cooked in the center and the cheese has melted.
19. Allow the enchiladas too cool slightly before serving.

Enjoy!

Printable recipe card:

Easy Keto Beef and Cheese Enchiladas

Makes 14 enchiladas

4.05 from 70 votes

Print Recipe Pin Recipe

Course Dinner idea

Cuisine Mexican

Servings 14 enchiladas

Calories 151

Equipment

• 9x13 baking dish

Ingredients

  

1x2x3x

• 1/2 cup white onion
• 1 lb ground beef precooked and crumbled
• 1 packet taco seasoning or 3 tbs this homemade taco seasoning mix
• 1 package burrito size egg wraps
• 2 cups Mexican-blend shredded cheese or cheddar cheese
• 1/3 cup cotija or queso fresco cheese crumbled
• 1 can 20 oz red enchilada sauce
• Salt
• Pepper
• Optional Toppings such as: Cilantro diced avocado, sour cream, sliced jalapeños, crumbled cotija cheese or crumbled queso fresco

Instructions

 

• Dice the onion and shred the cheese before you begin.
• Slice the jalapeno into thin slices.
• Using a frying pan add the diced onion and ground beef, salt, pepper, and start cooking it over medium heat. Cook the ground beef until it’s browned, Drain the beef if needed.
• Add the taco seasoning to the ground beef when it’s done and still warm. Mix until fully combined. Set aside.
• Preheat the oven to 350 degrees.
• Using a 9 x 13 baking dish, spread a thin layer of red enchilada sauce at the bottom of the pan before starting.
• Open the package of egg wraps and place one faced down.
• Add a layer of cheese in the center of the egg wrap as seen in the photo instructions.
• Add a layer of seasoned ground beef on top of the cheese.
• Fold the wrap on the outsides in and begin rolling the wrap up just like a burrito. (See photos for visual)
• Place the folded wrap open side down into the baking dish.
• Continue until you have filled all 14 of the egg wraps and filled the baking dish.
• If you have any ground beef left, you can sprinkle it over the top of the enchiladas now.
• Pour the remaining red enchiladas sauce over the prepped enchiladas making sure the sauce covers each enchilada.
• Sprinkle the remaining cheese over the top of the enchiladas.
• Use your hands and crumble the cotija or queso fresco cheese over the top of the enchiladas.
• Add the sliced jalapeños over the final layer.
• Bake at 350 degrees for 25 minutes or until the enchiladas have fully cooked in the center and the cheese has melted.
• Allow the enchiladas too cool slightly before serving.

Notes

Delicious recipe that freezes well too!

Nutrition

Serving: 1g | Calories: 151 | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Fiber: 1g | Sugar: 1g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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