You are currently viewing Low-carb beef enchiladas

Low-carb beef enchiladas


  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 425 g unsweetened tomato sauce
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 1 tbsp olive oil
  • 450 g ground beef or ground turkey
  • 85 g cauliflower, riced
  • 28 g (40 ml) red onions, finely chopped
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 120 ml water
  • 230 g deli turkey
  • 240 ml (110 g) Mexican cheese, shredded
  • pickled jalapeños
  • 60 ml sour cream


  1. Preheat oven to 350°F (175°C). For 4 servings, grease a 9 x 12″ (23 x 30 cm) baking dish. For more servings, use a larger dish or multiple dishes.
  2. Combine the sauce ingredients in a small bowl and set aside.
  3. In a large pan over medium heat, add olive oil, ground beef, onion, riced cauliflower, chili powder, cumin, onion powder, garlic powder, salt, and water. Cook for about 7 to 10 minutes until beef is cooked through.
  4. Add half the sauce to the browned beef mixture. Put two overlapping slices of turkey together to form a long roll. Place 4-5 tbsp of beef mixture on the turkey, lengthwise and slightly off-center. Lift the side of the turkey that is nearest to the beef, and roll it to the opposite side. Repeat, to make two rolls per serving.
  5. Place beef-stuffed rolls into the baking dish and sprinkle with half the cheese. Pour the rest of the enchilada sauce on top and sprinkle with the remaining cheese.
  6. Bake for 8-10 minutes or until cheese has melted on top..
  7. Top with sour cream and jalapenos before serving.


Smaller rolls can be made by using only one slice of deli turkey breast per roll. Sliced deli chicken breast can be used in place of turkey.

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