These enchiladas are easy to make and absolutely delicious. No one will know that this is a “better for you” version that has hidden veggies and low-carb tortillas! It’s a great weeknight meal as it can be prepped and cooked in less than an hour.
I promise you that no one will be able to tell that there are some hidden veggies in the filling – I was able to trick my fiancé and he had no idea!
Making these beef enchiladas is rather simple and anyone can make it. Begin by cooking your onions and zucchini. The key is to cook the zucchini until it’s soft so you aren’t crunching into it.
Once the vegetables have softened you will add in your lean ground beef and cook until done. Drain off any of the excess grease. Then finish the beef filling by adding in your taco seasoning, Rotel, and diced green chilies. Mix it well and set it aside.
Pour some red enchilada sauce into your baking dish to make a thin layer on the bottom.
To assemble the enchiladas, you will add a scoop of your beef mixture to the tortilla, sprinkle with cheese, and roll it tightly and place seam side down in your baking dish.
Repeat this process with all of your tortillas.
Finish the enchiladas by pouring the remaining enchilada sauce over the top. Add any of your excess meat mixtures over the top as well. Sprinkle cheese over the top and add sliced jalapenos if desired.
Bake at 350F for about 25 minutes.
Serve immediately and garnish with whatever you like! I like to use sour cream, shredded lettuce, and diced avocado!
- 1.5 lbs Extra Lean Ground Beef
- 8 Low Carb Tortillas
- 1 diced White Onion
- 1.5 diced Zucchininis
- 1 packet Taco Seasoning
- 8 oz Shredded Sharp Cheddar
- 4 oz Shredded Monterry Jack
- 1 19oz Can Red Enchilada Sauce
- Nacho Sliced Jalapenos (If desired)
- 1 10oz Can Rotel, drained
- 1 4oz Can Diced Green Chilies, drained
Preheat Oven to 350F.
Add 2 tbsp of oil to a skillet and add in your diced onions and zucchini Cook until the zucchini is soft.
Add in your ground beef and cook until done. Drain off any excess grease.
Add taco seasoning, Rotel and diced green chilies into the beef. Stir and set aside.
Pour a thin layer of red enchilada sauce into the bottom of a 9"x13" baking dish
To assemble your enchiladas lay out a low-carb tortilla, add a scoop of beef to one side of the tortilla, and top with a sprinkle of cheese. (Note: I mixed together the monterrey jack and sharp cheddar cheese) Roll up the tortilla and place seam-side down into the baking dish. Repeat with the remaining 7 tortillas.
Pour the remaining enchilada sauce over the top of the enchiladas. I had some of my beef mixture left over so I added that to the top as well.
Add your remaining cheese all over the top. If desired, add sliced jalapenos over the top.
Bake at 350F for 20-25 minutes.
Serve the enchiladas immediately and garnish with your favorite toppings such as sour cream, shredded lettuce, and avocado. Enjoy!