These Low Carb Beef Enchilada Rollups are perfect for when you are craving Mexican food on a low carb or keto diet. Enjoy all the flavor of traditional beef enchiladas minus all the carbs! They are perfect for easy weeknight meals or for your next gathering.
Since they freeze well, you can also make this recipe part of your low carb meal prep rotation.
Well, if we are talking about traditional enchiladas, no. There are many things that factor into the total amount of carbs per serving so let’s just take a look at regular beef enchiladas.
Two ground beef enchiladas contain approximately 106 carbs with 15 grams of fiber, so that gives you a total of 91 net carbs per serving!
Those carbs come from many different things. The tortillas, the filling, and the sauce. Each of these things can be very high in carbs depending on the ingredients used to make them.
The seasoning for the filling can contain sugar which of course will add to the carb count. Regular taco seasoning can contain 1 gram of carbs per teaspoon and one packet of taco seasoning contains about 12 teaspoons.
Regular tortillas are high in carbs with 13 carbs per corn tortilla and 15 carbs per flour tortilla.
Enchilada sauce can sneak in those carbs depending on the ingredients as well with about 5 carbs per serving.
It is quite clear that traditional enchiladas are not keto.
Preheat the oven to 350 degrees F and brown beef in a large skillet until fully cooked. Drain. Add 1/2 can of enchilada sauce and the Mexican seasoning.
Meanwhile, in a medium bowl, mix softened cream cheese, and 2 cups of shredded cheese, and set aside.
Using a pizza cutter, or sharp knife, cut the flatbreads into 4 even strips the long way (giving you 16 “noodles”. You will only need 15.). Pour 1/2 can of enchilada sauce into the bottom of a 13×9 baking dish. Using a small spatula, spread approx 1 tablespoon of the cream cheese mixture over each flatbread noodle. Top with approx 2 tablespoons of ground beef mixture, leaving about an inch on one end with no meat for rolling. From the side with meat to the end, roll up each noodle (don’t worry if some falls out) and place seam side down in the baking dish.
Repeat until all 15 noodles are in the dish. Spoon any leftover meat in between the rollups. Top with the remaining can of enchilada sauce.
Cover with foil and bake for 30 minutes.
Remove foil and top with remaining cheese. Heat until cheese is melted, about 5 minutes. To garnish you can add avocado, lettuce, tomato, sour cream, cilantro, etc.
FAQS ABOUT LOW CARB BEEF ENCHILADA ROLLUPS
Can I use ground chicken or pork for these enchilada rollups?
Sure, you can use whatever filling you prefer, just swap out the ground beef for your favorite ground meat. I have not done it yet, but you could also use shredded chicken, beef, or pork as well.
Could I make these with green enchilada sauce instead?
How should I store the leftover Low Carb Beef Enchilada Rollups?
I store mine in an airtight container (I use these or these) in the refrigerator for up to 5 days or freeze them for up to 3 months. They are a perfect meal prep idea too (I use these containers)!
Last thoughts about Low Carb Beef Enchilada Rollups
Can I tell you how excited I am for you to try this recipe?
This is one of those recipes that every single person that tried it loved. I mean Every.Single.Person. From the non-keto hubs, to neighbors, to my carbaholic son and DIL, to my photographer and her family.
Not one person said anything needed to be different, and in fact, the first 3 people have requested this recipe on numerous occasions.
So that makes this an easy recipe, that is low in carbs, that everyone loves.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….