Ingredients:

  • 1 lb ground beef (or shredded chicken)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup low-carb enchilada sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp ground oregano
  • Salt and pepper to taste
  • 6 low-carb tortillas (or use zucchini slices or eggplant for a more keto-friendly alternative)
  • 1 ½ cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup sour cream (optional)
  • Fresh cilantro for garnish

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Cook the Ground Beef: In a large skillet, cook the ground beef over medium heat until browned. Drain the excess grease. Add chopped onion and minced garlic, and sauté until the onion becomes soft and translucent, about 3-4 minutes.
  3. Season the Meat: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the enchilada sauce to the meat mixture and let it simmer for 5 minutes, allowing the flavors to meld.
  4. Assemble the Casserole: In a baking dish, start by spreading a thin layer of the meat mixture. Place a layer of low-carb tortillas (or zucchini slices) on top, then add more meat mixture. Sprinkle a generous layer of cheddar and mozzarella cheese. Repeat layers, ending with a cheese layer on top.
  5. Bake: Cover the casserole with aluminum foil and bake for 15-20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  6. Garnish and Serve: Once out of the oven, let the casserole rest for 5 minutes. Garnish with fresh cilantro and a dollop of sour cream if desired. Serve warm and enjoy!

Nutritional Info (Per Serving):

  • Calories: 350
  • Fats: 25g
  • Protein: 24g
  • Carbs: 6g (Net carbs)

This keto enchilada casserole is a delightful, low-carb way to enjoy classic Mexican flavors without compromising on taste or texture.