Keto Shredded Beef Red Chile Enchiladas

Keto Shredded Beef Red Chile Enchiladas

Beef red chile enchiladas are a delicious and traditional Mexican dish, loved for their rich and flavorful taste. Originating from Mexico, these enchiladas are made with Sonora soft keto-friendly tortillas filled with tender, juicy shredded beef and topped with a spicy and tangy red chili sauce. These keto recipes showcase how "what foods can I eat on keto" includes even the most beloved Mexican family dishes.

The dish is then baked to perfection and served hot, often accompanied by sides like guacamole. With their bold and satisfying flavors, these low carb beef red chile enchiladas are a crowd-pleaser, perfect for dinner parties or family gatherings. Whether you're a fan of Mexican cuisine or simply looking for new keto recipes to try while following your keto meal plan, these keto beef red chile enchiladas with Sonora Keto Tortillas are definitely worth a try.

Keto Shredded Beef Red Chile Enchiladas

Sonora Keto

Servings

12

Prep Time

45 minutes

Cook Time

8 hours

Calories

420

These low-carb red chile enchiladas are simply delicious and sooo easy!  Saludos!

Keto Shredded Beef Red Chile Enchiladas

Ingredients

    blank

    blank

    • 2 1/2 pounds chuck roast
    • salt and ground black pepper
    • 1 cup beef broth
    • 2 cups red chile sauce
    • 1 1/2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 1 cup shredded Monterey Jack cheese

    blank

    • salsa
    • sour cream
    • avocado slices
    • chopped cilantro
    • green onions
    • black soy beans

    Directions

      blank

      1. Season the chuck roast on all sides with salt and pepper and place it in the bottom of your slow cooker or InstaPot.

      2. Whisk together beef broth, red chile sauce, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
      3. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. (If using InstaPot, cook under High Pressure for 75 minutes).
      4. Remove roast and shred on a large plate.
      5. Pour the remaining sauce from the slow cooker into a saucepan over medium heat and reduce until slightly thickened, about 10-15 minutes.

      blank

      1. Combine the Sonora Keto Tortilla Mix with 2/3 cup warm water, 1 egg, and 1 tablespoon lard or olive oil in a mixing bowl. Mix well until a dough forms.

      2. Mix thoroughly and chill the dough for 30 minutes.
      3. Divide the chilled dough into 12 balls and press each ball flat using a tortilla press or rolling pin.
      4. Cook each tortilla on a hot griddle or dry skillet over medium heat until golden on both sides, about 1-2 minutes per side. Keep warm.

      blank

      1. Preheat oven to 350°F.

      2. Pour 1/2 cup of the reduced sauce over the shredded beef and mix together.
      3. Fill each warm tortilla with a spoonful of the sauced shredded beef. Roll up the tortilla and place in the baking pan, with the seam-side down.
      4. Pour remaining sauce over the enchiladas and top with shredded Monterey Jack cheese.
      5. Bake for 30 minutes, until cheese is bubbly and enchiladas are heated through.
      6. Serve with optional salsa, sour cream, avocado, chopped cilantro or green onions and a side of black soy beans for a delicious and filling keto-friendly Mexican meal.
      Back to blog