Keto Recipe: Low Carb Beef Enchiladas

Very delicious it is.

INGREDIENTS

2 Tbsp avocado oil

1 pound ground beef chuck (20% fat)

1 onion, finely chopped

1 jalapeño, finely chopped

1 poblano chile, finely chopped

3 garlic cloves, finely chopped

1½ cups crushed tomatoes

1 tsp Xanthan Gum

Kosher salt

1 tbsp cup chili powder

½ teaspoon ground cumin

5 cups chicken broth

10 Mama Lupe’s Low Carb Tortillas

1 pound sharp cheddar cheese, shredded

FOR SERVING:

Sour cream

Fresh cilantro

Scallions

Corona Primer  (2.9g of carbs)

[FULL RECIPE HERE](https://eatbefitexplore.com/low-carb-beef-enchiladas/)

INSTRUCTIONS

Heat 2 Tbsp. oil in a skillet over medium-high. Add ground beef and cook for about 10 minutes. Using a slotted spoon, remove beef and set it aside. Cook onion, jalapeño, poblano chile, and garlic in the same skillet, stirring and scraping up any browned bits, until softened, about 10 minutes. Add tomatoes, season with salt, and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add chili powder and cumin and cook for about 1 minute. Add reserved beef and Xanthan Gum and toss until coated. Whisking constantly, add broth, bring to a boil, and continue to whisk. Reduce heat to medium and cook until the sauce has thickened and beef is tender, 30–35 minutes; season with salt. Preheat oven to 425°. Pour 1/4 cup of the sauce on the bottom of a  13×9″ baking dish. Working one at a time, spread ¼ cup of the sauce down the center of the tortilla and fold one side over the filling, then continue to roll the enchilada onto itself. Place seam side down in prepared baking dish as you go. Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 20 minutes. Let sit 10 minutes before serving. Top with fresh cilantro, sour cream, and scallions. Enjoy with a Corona Premier.

Serving Size1 tortilla

Calories376

Total Fat26g

Carbohydrates14g

Fiber8g

Protein24g

Great presentatio