If you’re craving the bold flavors of enchiladas but need to keep it keto, I’ve got you covered! These Keto Beef Enchiladas have all the flavor and comfort of traditional enchiladas—with just 6 g net carbs per serving. Made with a savory homemade keto red enchilada sauce and filled with seasoned ground beef, onions, and cauliflower rice, this comfort food dish hits all the right notes. Plus, it’s gluten-free, grain-free, and offers dairy-free options!

fork cutting in to keto beef enchiladas this recipe

Why You’ll Love This Keto Beef Enchilada Recipe

These simple keto enchiladas are a quick, satisfying dinner option for anyone on a low-carb diet. By using keto-friendly wraps instead of tortillas, we keep the carbs low while ensuring all the enchilada goodness. 

These keto beef enchiladas are perfect for a low-carb lifestyle, with only 6 net carbs per serving! Made with simple ingredients like ground beef, cauliflower rice, and my easy homemade red enchilada sauce, this recipe keeps things delicious and uncomplicated. An easy dinner that the whole family will love!

It’s also highly customizable, offering dairy-free and gluten-free options to suit various dietary needs. Plus, these enchiladas are meal prep-friendly—store them in the fridge or freezer to enjoy a quick, flavorful dinner anytime.

Watch Keto Beef Enchiladas Recipe Demo

Ingredient Notes

For this recipe, cauliflower rice isn’t just a low-carb filler. It’s also budget-friendly! It stretches the beef mixture, adding satisfying bulk and a veggie boost while keeping carbs in check. Another standout feature is my homemade keto red enchilada sauce. Unlike store-bought enchilada sauces that can contain hidden carbs, this sauce is fresh, easy to make, and free from additives. 

  • Ground Beef: Provides a hearty, savory base for the enchiladas. I like to use leaner beef to keep it lighter, but you can swap in ground turkey, chicken, or pork if you prefer.
  • Yellow Onion: Adds natural sweetness and depth of flavor to the beef filling. Red or white onion would also work, or you could use onion powder in a pinch.
  • Avocado Oil: A neutral oil that’s great for high-heat cooking and adds healthy fats. You could also use olive oil, coconut oil, or any mild cooking oil you have on hand.
  • Kosher Salt: Enhances the flavors in the dish and brings out the richness in the beef. Any salt will work, though I recommend adjusting to taste if using a finer salt like table salt.
  • Cauliflower Rice: This low-carb veggie acts as a filler, making the enchiladas more substantial without adding extra carbs. Fresh cauliflower rice works well, too, or you can omit it if you’re looking for a simpler filling.
  • Keto-Friendly Wraps: These wraps keep the dish low-carb while holding up well to the filling and sauce. Crepini Egg Thins are my favorite, but you could try other low-carb tortillas or even make a cheese “shell” by baking shredded cheese rounds until crisp.
  • Shredded Mexican Blend Cheese: Adds that melty, cheesy goodness! Use dairy-free shredded cheese, or skip it altogether and top with cashew queso.
  • Keto Red Enchilada Sauce: Ties everything together with that classic enchilada flavor! Use a homemade sauce (recipe below) or opt for a store-bought sauce (keto-friendly version) if you’re short on time.
  • Optional Toppings: Fresh toppings like cilantro, avocado, green onions, sour cream, jalapeños, and olives elevate the flavor and add texture. Customize to your taste and dietary needs.

For exact ingredient amounts, see the full printable recipe card below. 

spatula scooping into keto beef enchiladas in a baking dish

Step-by-Step Instructions

Step 1: Cook the Beef and Onion. Heat your cast iron skillet over medium heat. When the pan is warm, add the avocado oil, onion, ground beef, and salt. Cook, breaking up the beef and stirring occasionally, until the beef is almost cooked through and the onions are soft, about 5-10 minutes.

Step 2: Add Cauliflower Rice. Add the frozen cauliflower rice to the ground beef and continue cooking until the cauliflower rice is thawed and all the moisture is absorbed, another 5 minutes. The cauliflower rice will absorb all the flavor of the ground beef, stretching out the amount of meat for a fraction of the cost. Plus, it gets more veggies into the dish! One of my favorite hacks.

Step 3: Add Enchilada Sauce. Stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.

Step 4: Assemble the Enchiladas. Start by spreading about 1/4 cup of the enchilada sauce in the bottom of your 9×13 baking dish. Then, lay out a wrap and spoon on a scant 1/4 cup of the ground beef mixture. Top with 1 tablespoon of shredded cheese. Roll it up like a cigar and place it in the baking dish. Repeat with the remaining wraps until your baking dish is full.

Step 5: Top and Bake. Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese. Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.

Step 6: Serve and Store Leftovers. Serve warm with your desired toppings. Leftovers will keep in an airtight container in the refrigerator for at least 5 days or frozen for at least 6 months.

Why Make a Homemade Enchilada Sauce?

Store-bought sauces often contain hidden carbs, sugars, and preservatives that can interfere with clean eating and keto goals. My homemade keto enchilada sauce is fresher, more flavorful, and allows you full control over ingredients. With simple pantry spices, chicken stock, and just a few minutes, you can enjoy a sauce that’s lower in carbs and higher in taste than anything pre-made!

  • Ghee or butter (or substitute with olive oil for dairy-free)
  • Tapioca flour (or substitute with cornstarch)
  • Chicken stock
  • Chili powder
  • Garlic powder
  • Onion powder
  • Salt, to taste
  1. In a saucepan over medium heat, melt the ghee and whisk in tapioca flour until combined.
  2. Add chicken stock, chili powder, garlic powder, onion powder, and salt. Simmer for 5-7 minutes, until thickened.
  3. Use immediately, or store in the fridge for up to 1 week.
keto beef enchiladas on a white plate

Pro Tips for Perfect Keto Enchiladas

  • Choose the Right Wrap: The Crepini Egg Thins I use are sturdy and soak up the sauce well. Look for them in the fridge section at Sprouts or Costco.
  • Stretch the Filling with Cauliflower Rice: Not only does it reduce the carb count, but it also helps absorb all that delicious beef flavor, making each enchilada extra satisfying.
  • Customize the Sauce: If you like your sauce spicier, feel free to add extra chili powder or even a pinch of cayenne!
  • Change up the Protein: If you want to make low-carb keto chicken enchiladas, feel free to use leftover chicken, shredded chicken, or Rotisserie chicken for this recipe. 

Meal Prep and Storage Tips

These keto enchiladas are perfect for meal prep. A great way to save you time and give you a delicious, quick meal throughout the week!

  • Refrigerator Storage: Store cooked enchiladas in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for 3-5 minutes or in a 350°F oven for 10-15 minutes.
  • Freezing: These enchiladas freeze wonderfully! Place them in a freezer-safe container and store for up to 6 months. Reheat from frozen in a 350°F oven for 35-40 minutes or microwave for 5-8 minutes until heated through.
  • Thawing Tips: Thawing overnight in the fridge will reduce reheating time for both microwave and oven methods.
spatula scooping into beef enchiladas

Recipe FAQs

Can I Make These Enchiladas Dairy-Free?

Absolutely! Simply omit the shredded cheese. After baking, top with a dairy-free option like my cashew queso for that cheesy goodness without the dairy.

How Can I Meal Prep These Keto Beef Enchiladas?

This dish is perfect for meal prep! Store in an airtight container for up to 5 days in the fridge. For reheating, microwave for 3-5 minutes, or bake at 350ºF for 10-15 minutes.

Can I Freeze Keto Enchiladas?

Yes! These enchiladas freeze wonderfully. Place them in a freezer-safe container and store for up to 6 months. To reheat, bake from frozen at 350ºF for 35-40 minutes, or microwave individual servings for 5-8 minutes until heated through.

More Easy Keto Dinners

Easy Keto Taco Salad Recipe (with Ground Beef)

Easy Greek Yogurt Chicken Recipe (Keto Friendly!)

Keto Sheet Pan Chicken Shawarma Bowls

Keto Crispy Verde Shredded Chicken Tacos

Did you love this recipe? Thank you! Please give this recipe a star rating and leave a review below. I respond to every one! Be sure to follow me on Instagram, Pinterest, TikTok, and Facebook. Tag me if you try a recipe!

 

fork cutting in to keto beef enchiladas

Keto Beef Enchiladas Recipe

Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
If you're craving the bold flavors of enchiladas but need to keep it keto, I’ve got you covered! These Keto Beef Enchiladas have all the flavor and comfort of traditional enchiladas—with just 6 g net carbs per serving. Made with a savory homemade keto red enchilada sauce and filled with seasoned ground beef, onions, and cauliflower rice, this comfort food dish hits all the right notes. Plus, it’s gluten-free, grain-free, and offers dairy-free options!
5 from 64 ratings
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Ingredients 
 

  • 1 pound ground beef, I use 85% lean
  • 1 medium yellow onion, chopped
  • 1 tablespoon avocado oil
  • 1 teaspoon kosher salt
  • 10- ounce bag frozen cauliflower rice
  • keto friendly wraps, I use these Crepini Egg Thins that I get at Sprouts in the fridge section next to the gluten free breads
  • 1 cup Mexican blend shredded cheese
  • 1 batch homemade keto red enchilada sauce, or 1 cup of your favorite store bought enchilada sauce
  • Toppings: chopped cilantro, avocado, sour cream, jalapeno, olives, etc.

Instructions 

  • Preheat your oven to 350ºF with the oven rack in the middle.
  • Heat your cast iron skillet over medium heat. When the pan is warm, add the avocado oil, onion, ground beef + salt. Cook, breaking up the beef and stirring occasionally, until the beef is almost cooked through and the onions are soft, about 5-10 minutes.
  • Add in the frozen cauliflower rice to the ground beef, and continue cooking until the cauliflower rice is thawed and all the moisture is absorbed, another 5 minutes. The cauliflower rice will absorb all the flavor of the ground beef, stretching out the amount of meat for a fraction of the cost. Plus, it gets more veggies into the dish! One of my favorite hacks.
  • Last, stir in 1/4 cup of the enchilada sauce into the ground beef mixture. Take it off the heat, and stir to combine.
  • Assemble the enchiladas. Start by putting about 1/4 cup layer of the enchilada sauce in the bottom of your 9×13 baking dish. Then, lay out a wrap and spoon on a scant 1/4 cup of the ground beef mixture. Top with 1 tablespoon shredded cheese. Roll it up like a cigar and place it in the baking dish. Repeat with the remaining wraps until your baking dish is full.
  • Top with about 1/2 cup of enchilada sauce (or more if preferred) and a layer of shredded cheese.
  • Bake uncovered for 20-25 minutes, until the enchiladas are warmed through and the cheese is melted.
  • Serve warm topped with desired toppings.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Notes

Meat Substitutions: You can use any ground meat you prefer. Ground turkey, chicken or pork would work great too!
Dairy Free: If you want these to be dairy free, you can leave out the shredded cheese. After they’re done baking, top with my dairy free cashew queso!
Serving Size: Serving is 3 enchiladas per person. This recipe easily makes 12.
Nutrition: I calculated the nutrition information on just the enchiladas. I didn’t include any toppings since the toppings you use will vary.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Freezing Instructions: Freeze in a freezer safe airtight container for at least 6 months. You can either freeze a whole batch of enchiladas in a baking dish, or individual servings in a meal prep container. To reheat a whole batch in a baking dish, bake from frozen for 35-40 minutes until heated through. For reheating individual portion sizes in a meal prep container, microwave from frozen until warm, about 5-8 minutes. You could also thaw in the fridge overnight and it would reduce the reheat time for both methods.
Cuisine: Mexican
Course: Main Course
Author: Natalie
Calories: 430, Total Carbs: 8.7g, Protein: 34.8g, Fat: 26.8g, Fiber: 1.7g, Net Carbs: 7g
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