Low Carb Cheese Enchilada Recipe with Beef and Olives

I love Mexican food. What’s funny is that I was in my late teens before I even tried it. I never knew what a taco was as I lived on the East Coast and we never had a Taco Bell then or knew of a Mexican restaurant.

My first introduction to tacos was by my grandmother who had them when she vacationed in Texas. We ate at Jack-in-the-Box and they had tacos and she said we had to try them. Such a funny story in that I’ve been addicted to them ever since. So thank you, grandma.

When I moved to the West Coast and discovered Taco Bell, it was heaven on earth. LOL. I can blame a lot of weight gain to Taco Bell.

So now I live with how to manage to enjoy some of the spice and flavor that I love and yet not completely ruin my eating plan. So today I endeavored to come up with a low-carb enchilada and this is what I created.

Normally I do cheese only, but today I added ground beef. You can also change it to chicken; add other things you love, like onions or jalapeno; and add toppings, like sour cream and lettuce. You create what you love!

Tastes so good so hopefully you’ll give them a try.

Low Carb Cheese Enchilada Recipe with Beef and Olives

Ingredients:
8 – 10 Low-carb High-fiber Tortillas
1 lb. Mexican Blend Cheese – Or Colby Jack blend
1 29 oz. can Medium heat Enchilada Sauce – Los Palmas brand is good!
1 small can Chopped Olives
Optional: ground hamburger, browned and drained or chicken, shredded

Directions:

In a medium skillet, pour some of the Enchilada sauce and warm it lightly. In a 9 x 13 baking dish, place some of the sauce on the bottom and roll around so it is all covered.

Dip the tortilla into the heated sauce in the skillet, place the tortilla in the baking dish and add in the cheese lengthwise. Next add the olives on top of the cheese. If you are using meat, add the meat as well.

Lightly roll the tortillas up, leaving the ends open. Do this to fill the pan. I can usually get a 9 x 13 and plus a 8 x 8 filled with one large can of sauce.

When all of the Enchiladas have been prepared, use the rest of the sauce to cover the tortillas. Sprinkle with additional cheese and add olives.

Bake at 350 degrees for approximately 30 minutes or until bubbly and heated through.
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This low carb cheese enchilada recipe is a great option for those who are on a low carb diet for a little bit of extra spice. The high fiber tortillas are a great option. I find mine at Wal-Mart and they are called X-Fiber or something like that. So delicious! I hope you enjoy them.