Keto Beef Enchiladas [Easy]

These keto beef enchiladas are perfect for when you want Mexican food while doing a low-carb keto diet.

Enjoy all the flavors of traditional beef enchiladas without all the carbs!

Perfect for easy weeknight meals or your next gathering.

And since it also freezes well, you can make this recipe part of your keto meal planning rotation.

These are Crepini beef enchiladas that use ground beef, shredded cheese, and an authentic homemade keto-friendly red enchilada sauce.

The best part is that these keto beef enchilada casserole can be customized with your favorite topping. Kept low in carbs since this recipe uses Crepini egg thins instead of high-carb tortillas!

The fact that you are using cauliflower egg wraps makes the recipe super easy to make, even when you make our homemade recipe for enchilada sauce.

This is not the first time I have used Crepini Egg Thins in a recipe. The first time I used it was in an easy keto lasagna that uses these wraps in place of pasta.

Be sure to also check out our keto chicken enchiladas for the chicken version of this recipe.

Visit our entire collection of keto Crepini egg wrap recipes for more delicious options.

Keto Beef Enchiladas

My family loves Mexican recipes, so creating authentic-tasting Crepini egg thins beef enchiladas made perfect sense after seeing how much they loved my chicken enchilada recipe.

I first served this to my family. They raved about the enchilada’s authentic flavor and how surprised they were that this was a keto-friendly enchilada recipe. 

Do you know what is also great about this keto-friendly beef enchilada recipe? It doubles easily, making it easy when you need to feed a crowd.

What Are Crepini Egg Thins?

If you are not familiar with Crepini egg thins, they are pre-made wraps made with eggs and cauliflower powder. Each wrap has zero net carbs and is very pliable.  The wrap has a mild flavor, making it a fantastic option.

Basically, it’s a crepe that gains its structure from the added cauliflower. I just love how they can be used easily in place of corn or flour tortillas. 

Although the egg thins on its own and doesn’t really taste like a tortilla, the texture is quite good, and once it is layered between beef, enchilada sauce, and cheese, it’s sure to fool your taste buds too.

These wraps are grain-free, paleo-friendly, dairy-free, low-carb, and low in calories. Each large egg thin clocks in at only 30 calories and has zero net carbs!

You can find Crepini wraps in many local supermarkets, such as Publix, in the refrigerated aisle or occasionally on Amazon.

How To Make The Best Homemade Enchilada Red Sauce For Beef Enchiladas

This recipe starts with a homemade red enchilada sauce. If you’ve never made your own enchilada sauce, you’re in for a real treat. I promise, it’s super easy.

There are a few key ingredients and steps that will ensure the most authentic, flavorful sauce.

I recommend you use dried whole peppers and never ground chili powder. Why? It’s what will give you a sauce that is rich in complex flavors.

You will just not get the same flavor profile if you opt to use powdered chili powder.

Honestly, there is just no comparison between a red enchilada sauce that uses freshly roasted dried pepper and one that uses chili powder.

This means that you will need to roast your dried peppers and then reconstitute them before pureeing. Keep in mind that you will roast the peppers at low to medium heat to avoid scorching since this will cause a bitter aftertaste.

I also recommend that you roast your fresh garlic and onion when toasting your dried peppers. This added step will further enhance the flavor of the enchilada sauce.

Once you’ve pureed the sauce, you will need to cook it down for about 10 minutes at low heat. This is key to combining all the flavors of the sauce.

Making homemade enchilada sauce means that no unnecessary thickeners are needed.  Since you will be reconstituting and then pureeing, the chilies themselves will naturally thicken the sauce.

That’s why it’s a great keto-friendly enchilada sauce that is also gluten-free since it uses zero flour.

Best Dried Chiles For Red Enchilada Sauce

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

When I make my red enchilada sauce, I use three types of red peppers. It just adds a complexity that you otherwise miss if you used just one type of pepper.

This recipe uses ancho, guajillo, and arbol chilies.

Ancho chilies get their name due to their wide shape. In Spanish, ancho means wide. It has a mildly spicy flavor profile and is prized for its smoky flavor with fruit notes.

Ancho chiles begin as poblano peppers that have fully ripened and then dried.

Guajillo chilies are the most popular chilies used in Mexican and Southwestern cuisine.

It’s the dried form of the mirasol chili. The guajillo chili adds a fruity flavor to dishes and is considered a mild pepper.

Arbol chilies are very spicy and provide little as far as flavor. They are used primarily to give the enchilada sauce a little heat. You can add as little as you want to this pepper and even leave it out for a much milder sauce.

Ingredients Needed To Keto Enchilada Casserole (Ground Beef)

The following are the ingredients you’ll need to make keto-friendly beef enchiladas. Note that the full printable recipe card is at the bottom of the page.

Ground Beef Filling

• Chicken  or vegetable broth
• Lean ground beef
• Salt
• Ground black pepper
• Onion powder
• Garlic powder
• Cumin powder
• Shredded cheddar cheese
• Large Crepini Wraps
• Diced tomatoes

Enchilada Sauce

• Dried ancho chili peppers
• Dried guajillo peppers
• Arbol peppers
• Onion 
• Whole garlic cloves
• Diced tomatoes
• Salt

How To Make Keto Beef Enchiladas With Crepini Cauliflower Wraps

You’ll start by making the red enchilada sauce. To do so, start by roasting your peppers in a comal, heavy non-stick skillet or cast-iron skillet. You will be dry roasting so do not add any oil to the skillet.

To roast your peppers, place them on the pan at low to medium heat and toast them for one to two minutes on each side. You’ll know they are ready when they become very fragrant.

Be careful not to over roast them, as they can become bitter.

Then you’ll add the quartered onion and whole, peeled garlic to the pan and roast until lightly brown.

I recommend you use gloves for this next step. Remove the stems from the peppers and slice them in half.

Remove all the seeds. If you want a milder sauce, also remove the membranes since that is where the heat is.

Once the peppers are roasted, place them in a large bowl and pour the boiling chicken or vegetable broth over the peppers. Cover the bowl and allow the peppers to soak for about 25 minutes, or until soft.

Next, pour the peppers and canned tomatoes, onion, salt, and garlic, along with the liquid the peppers were soaked in, into a blender and blend until fully smooth and well incorporated.

Once the sauce has been pureed, it’s time to cook the sauce. To do so, place a 4-quart pan on the stove and heat to medium heat, then add about a tablespoon of vegetable oil.

When the oil is hot, add the sauce and cook uncovered to a low boil, then lower the heat to simmer gently for about 10–15 minutes.

This recipe makes approximately 5 cups and can be made ahead. The sauce can be stored in the refrigerator for up to two weeks and frozen for up to two months.

I recommend freezing in one-cup portions so that you only defrost what you will be using.

For the ground beef filling, in a large bowl, season the ground beef with salt, black pepper, onion powder, garlic powder, and cumin powder.

Then brown the ground beef until fully cooked over medium-high heat. To the beef enchilada filling, add 1 cup of the enchilada sauce and mix well until well combined.

Then, set it aside and proceed to assemble the low-carb beef enchiladas.

In a 9×13-inch baking dish, add about three tablespoons of enchilada sauce to the bottom.

How To Assemble Your Low Carb Crepini Beef Enchiladas

Then, create an assembly line including the Crepini thins, prepared ground beef, and shredded cheese. Add about 1/4 cup tablespoons of ground beef down the center of the wrap.

Next, sprinkle about two tablespoons of shredded cheese. Roll up the wrap by folding the top and bottom ends and then the sides. Place them seam-side down into a 9-by-13-inch baking pan. 

Preheat the oven to 350 degrees and continue to fold your beef enchiladas until you have assembled all of them.

Once they are all in the prepared pan, spread the remaining sauce over the top of the enchiladas. Top with the rest of the shredded cheese and bake for about 20–25 minutes.

Store leftovers for about three days or freeze for up to 3 weeks in an airtight container

Tag Us 

I sure hope you will make these keto-friendly gluten-free beef enchiladas.

For an even faster option, you can use a keto-friendly enchilada sauce such as Rosarita Enchilada Sauce (2 cans). But I hope you will consider making the homemade sauce; you’ll never buy canned again, I promise.

Please remember to tag us on Instagram and Facebook with your pictures if you decide to make them. I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.

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