Are you a fan of red enchiladas? How about making these deliciously simple keto ground beef enchiladas with cheese shells instead of corn?! Yep – you read that right. These are simple one ingredient shredded cheese tortillas that you can roll and fill up with yummy taco meat or shredded chicken for enchiladas! It’s a genius keto hack that still lets you enjoy crave-able enchiladas without falling off the low carb wagon!

Quick and easy meal idea! Even better, this dish requires minimal effort and just a few ingredients! Keto enchiladas are a great way to use up any taco meat you may have leftover from another meal. Once you make your cheese tortillas, just roll them with meat and top with a little enchilada sauce, sour cream, and onion.


  • 1 pound ground beef homemade keto taco seasoning 
  • 2 cups Mexican blend cheese, shredded 
  • 1/2 cup red enchilada sauce, warmed in microwave 
  • 8 teaspoons sour cream 
  • 2 green onions, sliced


Cook ground beef in a skillet on the stove with homemade keto seasoning. Set aside. 

Preheat oven to 350 degrees. Prepare a baking sheet pan with parchment paper or silicone mat.

Arrange shredded cheese into 8 separate flat circles on the sheet pan, using about 1/4 cup cheese for each one. You may have to use two sheet pans to make 8 enchilada shells.

Bake for about 6 minutes until cheese is bubbling and the outside of the cheese circles starts to brown.

While still warm and bendable, flip each cheese circle over. Roll each one with 1/2 cup ground beef, and pour warm enchilada sauce over the top. 

Add 1 teaspoon of sour cream to each enchilada, and a few sliced onions to the tops.


Yield: 4 servings, Serving Size: 2 enchiladas per serving 

Amount Per Serving: Calories: 485, Total Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Total Fat: 38g, Protein: 29g

>>> Get your CUSTOM KETO DIET:  Here