Keto Cheesy Beef Enchiladas

 

It's been a wild and hectic week and while a great number of people look to Friday night as a "go out and eat night" or date night, we chose to stay in and enjoy peace and quiet.

Enchiladas, whether beef with red sauce, or chicken with green sauce, are not only long standing family favorites, but also quick and easy meals that are big on flavor and comfort.

Now that keto certified tortillas are widely available, this meal was definitely permissible for us tonight.  Use either regular tortillas or keto friendly.  I used street taco size tortillas and had 10 well-filled enchiladas.

1 lb. ground chuck

1 pkg. taco seasoning mix

1/4 cup water

1 small can diced mild (or hot) chiles

1 small can red enchilada sauce

10 street size tortillas

1 cup shredded Mexican blend cheese

Preheat oven to 375 degrees F.  

Place ground chuck in large skillet over medium-high heat.  Break ground chuck up with a wooden spoon as it browns.  When meat is cooked through add taco seasoning and water along with the diced chiles.  Let cook for another minute or two and remove from heat.

Spray a 9 x 11 casserole dish with nonstick spray and pour a tablespoon or so or enchilada sauce into the bottom of the dish and spread evenly with a spoon.

Place a tablespoon or so of meat mixture into each tortilla and sprinkl with a teaspoon or so of shredded cheese.  Roll tortilla to close and place seam side down in the casserole dish.  Repeat with each tortilla.

When all the tortillas are in the casserole dish, pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.

Place in oven and bake for 20 - 22 minutes until enchiladas have heated through and the cheese has melted and is browned and bubbly.

Let rest for a few minutes before serving.  Top with chopped cilantro and sour cream.

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