If your heart sings for enchiladas, but you’re on a low carb diet – try this delicious keto enchiladas recipe! Sautéed peppers and onions get wrapped in low carb tortillas and topped with melty cheese for a quick and easy weeknight dinner. Enjoy low carb enchiladas with shredded chicken, ground beef, or just load them up with low carb veggies! Source: pickyeaterblog
Medium to prepare
undefined min prep
adjustable below
per serving
Milk, WheatIntroduce one at a time.
Cook Enchilada Filling. Preheat oven to 350 degrees F / 180 degrees C.
Heat oil in a large pan, sauté peppers and onion until soft. Stir through the cumin and chili powder and cook for another 2 minutes until fragrant. Remove from heat and allow to cool.
Assemble Enchiladas Spray a 9×13 baking dish with spray oil.
Lay the tortillas flat on a work table or cutting board, spread a large spoonful of enchilada sauce down the center of each tortilla.
Evenly divide the cooked pepper mixture down the center of each tortilla and sprinkle with a little cheese.
Roll up each tortilla and place it seam side down in the baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 20 minutes.
Serve topped with chopped cilantro.
Per serving, calculated from USDA data for the ingredients above.
Good source of Vitamin C
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
134
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.