Shared by DeniseM
I was in the mood for some tasty beef enchiladas and couldn’t decide which recipes I wanted to use. Well, I ended up combining a few as I didn’t want to use psyllium husk in one of the recipes as my tortilla as I think the psyllium husk can turn things a kind of purple color, and it can just make the appearance look a little off.
For the tortillas, I used the recipe from gnom-gnom.com. They tasted good, but they weren’t very bendy and too small to work as an enchilada wrap.
I’m not giving up on them because they did taste good, but you know how a recipe needs to be tried a couple of times to make it work? That tortilla recipe is one of those recipes for me. But I am going to try them again. I think the dough was a little dry, so they weren’t very bendy. It’s also a little thick. I made them with a tortilla press and discovered they did better being rolled out even thinner with a rolling pin. However, I think they could be good with some garlic butter brushed on top, and they also would make for a great substitute for Naan! 😊
I made the beef enchiladas from Kicking Carbs, as I liked the sauce ingredients (just not the tortilla). And then, I ended up using some prepared low-carb tortillas by Mama Lupe instead of the small tortillas I made. They are ten carbs apiece, so a little carby, so I only had one tortilla. I also made some chili cheese enchiladas, so I had half of each enchiladas. These tortillas are on an approved list in Virta’s Resource Center, but check with your coach if you’re unsure whether they are a good idea for your plan.
Finally! My meal of one beef enchilada and one cheese enchilada with Mexican cauliflower rice.
If you want to explore more options, these great beef enchiladas use the Crepini Egg Wraps for tortillas. Exploring other recipes to get inspired for a Keto version of beef enchiladas can be pretty fun!
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