Hi hungry friends! Today I’m sharing The Perfect Cinco de Mayo Low Carb Enchiladas! If you’re celebrating Cinco de Mayo all week like we are in this fam, you’ll definitely want to add this recipe to the list for the week. Keep reading to find out why these low carb enchiladas are perfect for Cinco de Mayo!
Ok like I said I was gonna challenge myself to create new dishes all week, last night I made a dish I had never made before: LOW CARB ENCHILADAS. I don’t know why I had never made them but I also never order them from a restaurant so that could be it.
Matt and I are trying to eat better but we refuse to give up our yummy Mexican vices. It’s just too tasty. I saw these Caulipower tortillas at Kroger when online shopping and decided to go for it. Full transparency they did break apart a lot easier than tortillas but not much different than corn tortillas would. By the time I put the ingredients on top you wouldn’t notice, except that they didn’t photograph as pretty as flour would’ve. So how do you make them and how did they taste?
Low Carb Enchiladas:
Ingredients:
- 2 lbs ground beef
- garlic
- olive oil
- chopped onion maybe 1/2 cup at least
- green chiles
- black beans
- salsa about 1/2 cup
- Chile powder (I used chili lime from Trader Joes)
- Garlic salt
- Cumin
- Grain Free or Cauliflower tortillas
- Enchilada sauce
- Ppinach
- Mexican Cheese
Toppings:
- Sour cream
- Jalapeños
- Green onions
- Cilantro
- Cojita Cheese
Steps:
- In a sauce pan on medium heat sauté garlic in 1 tbsp olive oil. Add beef, and spices. Sautéing until browned. Add green chiles, onions, black beans and salsa until softened.
- In a large deep baking pan start with one tortilla at a time. Lay one starting at one side of pan spoon over enchilada sauce in tortilla and add beef mixture, some chopped spinach and cheese. Roll tortilla and repeat until the pan is full.
- Top with enchilada sauce all over the prepared tortillas. Cover in Mexican cheese. Bake at 350 degrees for 20 minutes.
- Top cooked enchiladas with any topping you like. Scoop out and serve.
Serving size: 16 enchiladas. Made these for 6 people.
When cooking I typically eye ingredients, especially spices. Since everyone is different in their tastes, I suggest using what you’re comfortable with and taste testing. I used the green enchilada sauce on one pan and the red enchilada sauce on the other. I served them with Siete Lime tortilla chips with Pepita salsa. You can find Siete foods at most local grocery stores.
Verdict: Everyone LOVED them. In fact my dad kept saying over and over how good they were. And for someone who has never made them and has maybe eaten them once in their life, I thought they were pretty dang good myself.
Whether you’re having a Cinco de Mayo party, cooking for your fam, or even just for two – you can adjust the recipe accordingly. These Low Carb Enchiladas will be in a regular rotation in our home from now own! I can’t wait to hear your thoughts 🙂 As always, thank you for reading!