#lowcarbenchiladas

This Keto Enchilada Casserole is a delicious low-carb alternative to traditional enchiladas. Packed with flavor and cheesy goodness, it's made in the crockpot for easy preparation and minimal cleanup.

Ingredients: 1 lb ground beef. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 cup low-carb enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/4 cup chopped cilantro. Salt and pepper to taste. 1/4 teaspoon chili powder optional.

Instructions: In a skillet over medium heat, cook ground beef until browned. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are softened. Stir in low-carb enchilada sauce, salt, pepper, and chili powder if using. Spray the crockpot with non-stick cooking spray. Transfer half of the meat mixture into the crockpot. Sprinkle half of the shredded cheddar and mozzarella cheese over the meat mixture in the crockpot. Repeat layers with the remaining meat mixture and cheese. Cover and cook on low for 3 hours. Once done, sprinkle chopped cilantro over the top before serving.

Prep Time: 20 minutes

Cook Time: 210 minutes

This Keto Enchilada Casserole is a delicious low-carb alternative to traditional enchiladas. Packed with flavor and cheesy goodness, it's made in the crockpot for easy preparation and minimal cleanup.

Ingredients: 1 lb ground beef. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 cup low-carb enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/4 cup chopped cilantro. Salt and pepper to taste. 1/4 teaspoon chili powder optional.

Instructions: In a skillet over medium heat, cook ground beef until browned. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are softened. Stir in low-carb enchilada sauce, salt, pepper, and chili powder if using. Spray the crockpot with non-stick cooking spray. Transfer half of the meat mixture into the crockpot. Sprinkle half of the shredded cheddar and mozzarella cheese over the meat mixture in the crockpot. Repeat layers with the remaining meat mixture and cheese. Cover and cook on low for 3 hours. Once done, sprinkle chopped cilantro over the top before serving.

Prep Time: 20 minutes

Cook Time: 210 minutes

This Keto Enchilada Casserole is a delicious low-carb alternative to traditional enchiladas. Packed with flavor and cheesy goodness, it's made in the crockpot for easy preparation and minimal cleanup.

Ingredients: 1 lb ground beef. 1 small onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 cup low-carb enchilada sauce. 1 cup shredded cheddar cheese. 1 cup shredded mozzarella cheese. 1/4 cup chopped cilantro. Salt and pepper to taste. 1/4 teaspoon chili powder optional.

Instructions: In a skillet over medium heat, cook ground beef until browned. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are softened. Stir in low-carb enchilada sauce, salt, pepper, and chili powder if using. Spray the crockpot with non-stick cooking spray. Transfer half of the meat mixture into the crockpot. Sprinkle half of the shredded cheddar and mozzarella cheese over the meat mixture in the crockpot. Repeat layers with the remaining meat mixture and cheese. Cover and cook on low for 3 hours. Once done, sprinkle chopped cilantro over the top before serving.

Prep Time: 20 minutes

Cook Time: 210 minutes

Source: Pinterest 

I got the idea from Pinterest but really I did what I wanted with this recipe

Ingredients:

Shredded Chicken (I used the pre-roasted chicken from the Walmart deli)

Bell Peppers (I used the 3 pack of peppers from Walmart that comes with a yellow, orange and red bell pepper).

1 Onion

1 packet of Fajita seasoning

1 20-oz can of Rosarita enchilada sauce (red)

Enough shredded cheese to top the bake (I used fiesta blend)

Optional: green onions, sour cream, jalapenos etc

Directions:

Heat oven to 350*

Shred pre-roasted chicken or bake chicken breasts and shred, layer on bottom of baking dish

Saute bell peppers and onion until tender, add fajita seasoning packet and mix in, cook till blended with veggie. Layer peppers and onion on top of chicken.

Top with can of enchilada sauce.

Top with cheese, enough to cover whole dish and then some if desired.

Bake for 20-30 until cheese is bubbling. Broil for a few minutes if you want the cheese crusted.

Add green onions, sour cream, etc if desired.

Enjoy!

Review: