Beef Enchiladas with Smoky Red Sauce (lower-carb)

Beef Enchiladas with Smoky Red Sauce (lower-carb)

Lean ground beef, spices and herbs, corn, black beans, and plenty of cheese wrapped up in low-carb tortillas, and smothered in a super easy smoky red sauce. Beef Enchiladas with Smoky Red Sauce is a complete and satisfying meal!

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There isn’t a time my family doesn’t welcome a pan of enchiladas for dinner. Enchiladas are comforting and cheesy and it’s fun to add all those great Mexican toppings.

These Beef Enchiladas with Smoky Red Sauce have so much flavor. They’re delicious with lots of meat, cheese, beans, and corn. Plus, they’re healthy and low-carb, talk about a win! The red sauce is the star of the show here and so simple to make. Fire roasted tomatoes, cream of mushroom soup (I have no shame using condensed soup here, it makes the sauce bomb) and lots of spices. I blend everything until smooth and that’s it. It’s bold and smoky, you’ll love it!



Ingredients For Beef Enchiladas with Smoky Red Sauce:

Enchiladas:

  • Lean ground beef
  • Onion
  • Garlic
  • Corn
  • Black beans
  • Seasonings- chili powder, cumin, onion powder, dried oregano, salt & pepper
  • Water
  • Shredded Mexican cheese
  • Low-carb or regular flour tortillas

Sauce:

  • Canned fire roasted tomatoes
  • Cream of mushroom soup
  • Seasonings- chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, salt & pepper

Toppings:

  • Sour cream
  • Avocado
  • Fresh cilantro
  • Black olives
  • Queso fresco

Substitutions:

There are many ways to customize these enchiladas to your liking. Starting with the tortillas. Use your favorite brand. Flour or corn, low-carb or keto. These can also be made with ground turkey, shredded chicken, or pork. Use your favorite cheese. Monterey and Colby Jack melt beautifully in enchiladas. Sharp cheddar would be great too.

How To Make Beef Enchiladas:

Step 1. Make the sauce. Add all the sauce ingredients to a blender and blend until smooth. Pour mixture into a sauce pan and heat until bubbly. Keep warm.

Step 2. Heat oven to 350℉. Spray a 9×13-inch baking pan with non-stick cooking spray.

Step 3. Heat a large skillet to medium high and add ground beef. Cook breaking into crumbles until cooked through and no longer pink. Drain off extra fat. Add onion and garlic and cook until softened. Then add corn, beans, and spices. Stir and cook for 1-2 minutes just until heated through. Add in water and 1/4 cup of the prepared red sauce. Cook for 2-3 minutes. Mixture should be thick with little to no liquid.

Step 4. Assemble enchiladas. Add a little filling to the center of the tortilla and sprinkle with cheese. Roll tightly and place seam side down in prepared baking pan. Repeat with remaining tortillas, filling, and cheese.

Step 5. Pour as little or as much red sauce over the top of filled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 25-minutes. Remove foil and bake another 5-minutes. Serve with your favorite toppings.

Tips:

  • Crispy top– Instead of baking the last 5-minutes, broil the top for 2-3. This will caramelize the sauce and crisp the edges of the tortillas.
  • Saucy enchiladas- If you like your enchiladas super saucy, add a little of the prepared sauce to the bottom of the pan first before laying down filled tortillas. Pour all the sauce over the top and use a knife to slide in between each tortilla. This will allow the sauce to seep down the sides.

Make Ahead:

These can be made 1-day in advance. Prepare enchiladas per recipe instructions, reserving a little of the sauce. Place covered in the refrigerator. When ready to bake, set out on the counter for 30-minutes. Pour on a little more sauce and follow the baking instructions.

Can I freeze Beef Enchiladas?

Yes! Freeze for a future meal. Prepare enchiladas as directed (using all the sauce) but don’t bake them. Cool completely and cover tightly with 2 layers of foil. Freeze up to 3 months. When ready to bake, place pan on counter for 30-minutes and preheat oven to 375℉. Bake with foil on for 45-minutes to 1 hour. Remove foil and bake another 10-minutes or until hot and bubbly in the center.



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Beef Enchiladas with Smoky Red Sauce (lower-carb)

Lean ground beef, spices and herbs, corn, black beans, and plenty of cheese wrapped up in low-carb tortillas, and smothered in a super easy smoky red sauce. Beef Enchiladas with Smoky Red Sauce is a complete and satisfying meal!
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine American, Mexican
Servings 4
Calories 691 kcal

Ingredients
  

Filling

  • 1 lb lean ground beef
  • 1/2 cup onion chopped fine
  • 1 garlic clove, minced
  • 1/2 cup frozen, thawed corn
  • 1/2 cup black beans
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup water
  • 8 ounces reduced-fat mexican cheese, divided
  • 8 eight-inch low-carb flour tortillas or favorite flour or corn tortillas

Sauce

  • 1 14.5 oz can fire roasted tomatoes
  • 1 10.5 oz can 98% fat free cream of mushroom soup
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Toppings

  • fresh cilantro
  • crumbled queso fresco
  • black olives
  • sour cream
  • avocado

Instructions
 

For the sauce

  • Add all the sauce ingredients to a blender or food processor and blend until smooth. Pour mixture into a sauce pan and heat until bubbly. Keep warm until ready to use.

For the filling

  • Heat oven to 350° and spray a 9×13 pan with non-stick cooking spray.
  • In a large skillet over medium high heat add ground beef. Cook breaking into crumbles until cooked through and no longer pink. Drain off extra fat. Add onion and garlic and cook for 3 minutes until veggies are softened. Add corn, beans and spices. Cook for 1 minute, then add water and 1/4 cup sauce mixture. Cook 2-3 minutes until heated through. Mixture should be thick with little to no liquid.

Assemble enchiladas

  • Add 1/4 cup filling to the center of a tortilla, sprinkle with 2-3 tablespoons of cheese, and roll tightly. Place seam side down in prepared baking pan. Repeat with remaining tortillas, filling, and cheese. Pour as little or as much of the warmed sauce as you like over tortillas and sprinkle with remaining cheese. Cover enchiladas with foil and bake for 25-minutes. Remove the foil and bake another 5-minutes. To crisp up the top, place under the broiler for 2-3 minutes.
  • Top enchiladas with favorite toppings and enjoy!

Additional toppings:

  • Sour cream
    Avocado
    Cilantro
    Black olives
    Queso fresco cheese

Notes

Tips:
  • Saucy enchiladas- If you like your enchiladas super saucy, add a little of the prepared sauce the bottom of the pan first before laying down filled tortillas. Pour all the sauce over the top and use a knife to slide in between each tortilla to allow the sauce to seep down the sides.
  • Meat substitutions- Use ground turkey, shredded chicken, or pork in place of the ground beef. 
  • Cheese- Monterey or Colby Jack work great in this recipe. Sharp cheddar is also a good option.
  • Make ahead- These can be made 1-day in advance. Prepare enchiladas per recipe instructions, reserving a little of the sauce. Place covered in the refrigerator. When ready to bake, set out on the counter for 30-minutes. Pour on a little more sauce and follow the baking instructions.
  • Freezing & reheating- Prepare enchiladas as directed (using all the sauce) but don’t bake them. Cool completely and cover tightly with 2 layers of foil. Freeze up to 3 months. When ready to bake, place pan on counter for 30-minutes and preheat oven to 375℉. Bake with foil on for 45-minutes to 1 hour. Remove foil and bake another 10-minutes or until hot and bubbly in the center.
Nutritional facts include 2 enchiladas without toppings. 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Black beans, Corn, Cream of mushroom soup, Fire roasted tomatoes, Flour tortillas, Ground beef, low carb, Mexican spices, Red sauce

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