Clean-Living Baking Traditions

Low Carb Shredded Beef Red Chile Enchiladas

Keto Shredded Beef Red Chile Enchiladas

Name: Keto Shredded Beef Red Chile Enchiladas
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 Sonora Keto Tortillas; 2.5 2 Pounds Chuck Roast; 0 Salt; 0 Ground Black Pepper; 1 Cup Beef Broth; 2 Cup Red Chile Sauce; 1.5 Teaspoons Ground Cumin; 2 Teaspoons Chili Powder; 1 Teaspoon Onion Powder; 1 Teaspoon Garlic Powder; 0.5 Teaspoon Dried Oregano; 1 Cup Shredded Monterey Jack Cheese

February 3, 2023 Michael Hicks

If you're tired of trying to make keto enchiladas from low-carb flour tortillas, check out this recipe using Sonora Keto Tortilla Mix!

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Keto Shredded Beef Red Chile Enchiladas

Introduction

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 tortillas filled with tender, juicy shredded beef and topped with a spicy and tangy red chili sauce. 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 a new and tasty dish to try, keto beef red chile enchiladas with Sonora Keto Tortillas are definitely worth a try.

Servings: 6

Keywords:

Prep Time: 2 hours 0 mins
Cook Time: 30 mins
Total Time: 2 hours 30 mins

Ingredients

Instructions

Ingredients

12 Sonora Keto Tortillas
2 ½ 2 Pounds Chuck Roast
Salt
Ground Black Pepper
1 Cup Beef Broth
2 Cup Red Chile Sauce
1 ½ Teaspoons Ground Cumin
2 Teaspoons Chili Powder
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
1 Cup Shredded Monterey Jack Cheese

Instructions

Season the chuck roast on all sides with salt and pepper and place it in the bottom of your slow cooker or InstaPot.
Whisk together beef broth, red chile sauce, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
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).
Remove roast and shred on a large plate
Pour the remaining sauce from the slow cooker into a saucepan over medium heat and reduce until slightly thickened.
Preheat oven to 350 degrees F.
Pour 1/2 cup of sauce over the beef and mix together. Fill each tortilla with a spoonful of shredded beef. Roll up the tortilla and place in the baking pan, with the seam-side down.
Pour remaining sauce over the enchiladas and top with cheese. Bake for 30 minutes, until cheese is bubbly.
Serve with optional salsa, sour cream, avocado, chopped cilantro or green onions and a side of black soy beans for a delicious and filling low-carb Mexican meal.

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Keto Shredded Beef Red Chile Enchiladas

Keto Shredded Beef Red Chile Enchiladas

Ingredients

Instructions

Ingredients

Instructions