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Baked Enchiladas

Beef Enchiladas

Katerina | Diethood
Everyone’s favorite Beef Enchiladas loaded with a saucy, hearty, and flavorful ground beef filling, then smothered with enchilada sauce and melted cheese.
Servings : 5 servings
Prep Time 15 mins
Cook Time 40 mins
Resting Time 5 mins
Total Time 55 mins


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 pound 98% Lean Ground Beef
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1 can (14 ounces) black beans, well rinsed
  • 1 cup canned corn, well rinsed
  • 1-1/2 cups ENCHILADA SAUCE, divided <-- click for RECIPE
  • 2 cups shredded Low Fat Mexican Blend cheese, divided
  • 10 to 12 (6-inch to 8-inch) low carb whole wheat flour tortillas


  • Preheat oven to 350F.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add onions and beef and cook for 2 minutes, breaking up the meat as you go.
  • Season with chili powder, cumin, onion powder, paprika, and salt.
  • Stir in garlic and continue to cook for 4 minutes, or until meat is completely browned.
  • Add beans and corn, and mix in 1/3 cup of the Enchilada Sauce. Mix well and cook for 2 more minutes.
  • Remove from heat; taste for seasonings and adjust accordingly. Set aside.
This part is optional, but if your flour tortillas are stale, soften them in the microwave. Take 5 flour tortillas at a time and place them on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds. Check if they are warm and softened. If not, continue to microwave for 15 to 30 more seconds.
  • Grease a 9x13 baking dish with cooking spray.
  • Spread Enchilada Sauce on the bottom of the baking dish.
  • Using a large spoon, spread some of the beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down.
    Repeat with the remaining beef and tortillas.
  • Pour prepared enchilada sauce over the Enchiladas, top with remaining cheese, cover, and bake for 10 minutes.
  • Remove cover and continue to bake for 10 more minutes, or until bubbly.
  • Remove from oven and let stand 5 minutes.
  • Top with your favorite toppings and serve.
    In this recipe, I topped the enchiladas with sour cream, red onions, and a mix of chopped parsley and cilantro.


NET CARBS: 12 grams
  • Prepare the enchiladas, but do not bake AND do not add the enchilada sauce on top.
  • Arrange the filled enchiladas in a baking dish. Cover with plastic wrap, then aluminum foil. Freeze for up to 3 months.
  • To bake, remove plastic wrap, pour enchilada sauce over enchiladas, and sprinkle with cheese.
  • Cover with with foil, and bake for 30 minutes at 375F, or until sauce is bubbly and cheese is melted.


Serving: 2 Enchiladas | Calories: 415 kcal | Carbohydrates: 28 g | Protein: 37 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 70 mg | Sodium: 1406 mg | Potassium: 576 mg | Fiber: 16 g | Sugar: 3 g | Vitamin A: 650 IU | Vitamin C: 5 mg | Calcium: 601 mg | Iron: 5.5 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American/Southwest, Mexican
Keyword: beef enchiladas, beef recipes, dinner recipes, easy beef dinner ideas, enchilada sauce, enchiladas recipe, mexican food