Budget Keto Enchiladas
About this recipe
These Budget Keto Enchiladas are a delicious and cost-effective way to enjoy a classic dish while sticking to your keto lifestyle. With homemade egg wraps instead of traditional tortillas, this recipe is gluten-free and low in carbs, making it a great option for meal prep or a quick dinner.
In this video, KetoFocus shows how to whip up these enchiladas for less than $1.50 per serving, proving that eating keto doesn't have to break the bank.
Ingredient notes
- 4 cups of egg whites is equivalent to 32 eggs, which is cheaper to buy as liquid egg whites than whole eggs.
- You can substitute xanthan gum with 1/2 cup of protein powder if desired, but xanthan gum is the more cost-effective choice.
- Buy block cheddar cheese instead of pre-shredded for better quality and to avoid anti-caking agents.
Tips from KetoFocus's video
- Blend the egg whites and xanthan gum until smooth and frothy to create the wraps.
- Cook the egg wraps in a non-stick skillet over medium-low heat, ensuring to spray with oil first for easy flipping.
- Use canned enchilada sauce for simplicity and flavor, as making your own can be more expensive.
No life story here — the video and the recipe are the whole point. All credit to KetoFocus: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
In a blender, combine 4 cups of egg whites and 1 teaspoon of xanthan gum. Blend until smooth and frothy.
- 3
Spray a non-stick skillet with oil and pour in enough egg mixture to cover the bottom. Cook over medium-low heat until you can easily slide a spatula underneath, then flip and cook for a few more minutes. Repeat until all egg wraps are made.
- 4
In a large skillet, add 3 pounds of ground beef and cook over medium-high heat until browned. Season with salt.
- 5
Add about 1/2 cup of canned enchilada sauce to the beef and mix well.
- 6
Pour a splash of enchilada sauce on the bottom of an 8x10 baking dish.
- 7
Take an egg wrap, scoop in some beef mixture, and top with shredded cheddar cheese. Repeat until you have filled 8 enchiladas.
- 8
Pour more enchilada sauce over the top and sprinkle with additional cheese.
- 9
Assemble the remaining enchiladas in another baking dish.
- 10
Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
Heads up — we had to guess a little:
- The quantity of egg whites is inferred from the mention of 32 eggs, which is a common conversion for liquid egg whites.
Credit where it's due: this recipe was transcribed from KetoFocus's original video on YouTube. Follow them there — it's their dish.
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