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Keto Crock-Pot Beef Enchiladas

Keto Crock-Pot Beef Enchiladas

Beef Enchiladas Recipe, Let’s Start the Fiesta!

After tacos, enchiladas are Mexico’s most famous dish, and they’re one of the heartiest casserole-style dishes ever.

The name enchilada literally means ‘spicy’ or ‘spicy dish,’ and it’s because traditional enchiladas are basically tacos tightly tucked together and bathed in a hot pepper-based sauce.

Then the fanciest enchiladas are sprinkled with cheese and broiled for a truly unique and satisfying bite. Finally, you can just top your enchiladas with cilantro, sour cream or sliced onions.

The most exciting thing about enchiladas is that they’re not ONE dish, but many. They’re completely customizable. You can choose your filling, and you can change the sauce. That makes the food category one that surprises you every time.

Today we’re making our own beef enchiladas, and they’re awesome. If you’re trying to keep your diet low on carbs, the only thing you need to do is get some low-carb tortillas, and you’re good to go.

Do you want to know more? Read on and learn how to make a satisfying meal.


What you’ll need to make keto enchiladas?

Seven ingredients and a Crock-pot is all you need to craft the most beautiful enchiladas. First, we’ll need some ground beef, you don’t need any special ratio of fat and meat for the ground beef, you can use whatever you already have or like, I already had 80% lean muscle ground with 20% fat so I used that.

Then you’ll need a red enchilada sauce. Of course, all types of enchilada sauces will work, from green salsa to chocolatey mole.

If you’re feeling crafty, you can also make your own enchilada sauce by blending a tomatoes with half an onion, garlic, cilantro, and your favorite hot peppers. Just eye-ball it. It’s impossible to get wrong.

Then we’re combining the sauce with the sour cream and the cheese; you’ll end up with a fragrant and thick sauce with a fantastic color.

For enchiladas, you can go the easiest route and grab Crepini’s Egg Thins Cauliflower Wraps from Costco.

To assemble your enchiladas, you just have to fill them with your saucy beef, roll them, and tuck them into your slow cooker.

I’ll admit there’s some work involved in putting together the enchiladas, but once your slow cooker is tightly packed, you can sit back and relax.


When to serve your beef enchiladas?

Enchiladas, like every other Mexican traditional dish, is meant to be shared because there’s nothing more important in the country than enjoying a meal with the family. That’s probably why the food is so wholesome!

Share these enchiladas with your family and pair them with a round of low-carb margaritas or a pitcher of Low Carb Sparkling White Sangria.

The most important thing is to have fun with this recipe. Also, remember to experiment a little; customize these enchiladas until you find your perfect dish. Filling them with cheese, tofu, or scrambled eggs is a great way to start, and when it comes to sauces, the sky’s the limit!

Get your ingredients together, put on some tropical music, call some friends over and let’s make some enchiladas. We’re having an authentic Fiesta!


Keto Crock-pot Beef Enchiladas

Yield: 6 people
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Make a satisfying slow cooker meal by making your own beef enchiladas with all the Mexican festive spirit. If you’re trying to keep your diet low on carbs, the only thing you need to do is get some low-carb tortillas, and you’re good to go.


Beef Filling

  • 1 1/2 lbs Ground Beef
  • 1/4 cup Diced Onion 
  • 2 Garlic Cloves minced
  • 1/2 tsp Cumin
  • 1/2 teaspoon Salt 
  • Pepper to taste
  • Oil


Enchilada Sauce

  • 1/4 cup Chili powder
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon Onion powder
  • 1/3 cup Oil


  1. Add Oil in a skillet over medium heat, Add garlic and onion then cook until translucent.
  2. Add ground beef, salt, pepper and cumin and let it cook for a few minutes until brown then take off the stove.
  3. For the Red Enchilada Sauce, Add Oil on a skillet over low to medium heat, add Chili powder and stir well with a spatula until lumps form, then add water, and stir again.
  4. Add blended tomato puree sauce, garlic powder, onion powder, oregano, cumin powder, keep stirring consistently while doing so and set to low heat for the sauce to thicken and then set it aside.
  5. Start assembling by putting the beef filling and cheese on a tortilla and place it on your crock-pot and repeat the process for others until enough.
  6. Spread the enchilada sauce all over the rolled tortillas and then top it off with shredded cheddar cheese and cover the lid.
  7. Set the slow cooker on low for about 2-3 hours and see the magic happen!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 135mgSodium: 566mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 42g

Did you make this recipe?

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Friday 5th of March 2021

Great post!

Saturday 27th of February 2021

Best view i have ever seen !

Monday 8th of February 2021

Best view i have ever seen !

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