This Low Carb Classic Red Enchiladas make it so easy to enjoy classic Mexican style food with zero guilt! There are only 8 grams of net carbs per enchilada with 24 grams of protein! I use lean ground turkey rather than beef to cut the calories and fat content down. I refrain from using red meat as much as possible! I also use some low carb tortillas in this recipe to cut the carbs and add extra fiber into my diet. This recipe is so easy to make and is a great family weeknight dinner! I hope you give this recipe a try and love it as much as I do!
This Low Carb Classic Red Enchiladas make it so easy to enjoy classic Mexican style food with zero guilt! There are only 8 grams of net carbs per enchilada with 24 grams of protein! I use lean ground turkey rather than beef to cut the calories and fat content down. I refrain from using red meat as much as possible! I also use some low carb tortillas in this recipe to cut the carbs and add extra fiber into my diet. This recipe is so easy to make and is a great family weeknight dinner! I hope you give this recipe a try and love it as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- Carb Counter Tortillas – 8 full sized carb counter tortillas. My favorite are by the brand La Banderita.
- Ground Turkey – 1 1/2 pounds of lean ground turkey. I used 93% lean. My favorite brand is Butterball!
- Baby Spinach – 2 cups of fresh baby spinach.
- Onion – 1/2 of a medium white or yellow onion, diced finely.
- Garlic – 1 teaspoon of minced garlic.
- Green Chiles – 1 7 ounce can of diced green chilies.
- Taco Seasoning – 2 1/2 tablespoons of taco seasoning – I used my homemade taco seasoning. My homemade seasoning is so much better than those packets full of sodium, sugar, and preservatives!
- Fiesta Cheese – 1 cup of shredded fiesta style cheese, or your favorite kind of cheese.
- Enchilada Sauce – 1 1/4 cups of classic red enchilada sauce.
How To Make It
- Preheat your oven to 375°F. Spray a 9×13 inch glass baking dish with a little bit of nonstick spray. Also preheat a large skillet over medium/high heat.
- Add the ground turkey and onions to your skillet. Sauté until the meat is almost fully cooked, then drain any excess liquid.
- Add in your taco seasoning, green chilies, and a few drizzles of the enchilada sauce. Sauté until the meat is fully cooked.
- Turn down the heat. Add in the spinach and stir until the spinach is wilted.
- Spoon the turkey mixture into the carb counter tortillas, wrap them up and place the seam side down in the baking dish.
- Pour half of the remaining enchilada sauce over your enchiladas, then your cheese, and then top with the rest of your enchilada sauce.
- Bake for 20 minutes, or until the cheese is nice and melty. Top with fresh Pico de Gallo and cilantro and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat excellent!! Keep your toppings separate of course though haha!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Low Carb Classic Red Enchiladas
This Low Carb Classic Red Enchiladas make it so easy to enjoy classic Mexican style food with zero guilt! There are only 8 grams of net carbs per enchilada with 24 grams of protein! I use lean ground turkey rather than beef to cut the calories and fat content down. I refrain from using red meat as much as possible! I also use some low carb tortillas in this recipe to cut the carbs and add extra fiber into my diet. This recipe is so easy to make and is a great family weeknight dinner! I hope you give this recipe a try and love it as much as I do!
Ingredients
Instructions
-
Preheat your oven to 375°F. Spray a 9x13 inch glass baking dish with a little bit of nonstick spray. Also preheat a large skillet over medium/high heat.
-
Add the ground turkey and onions to your skillet. Sauté until the meat is almost fully cooked, then drain any excess liquid.
-
Add in your taco seasoning, green chilies, and a few drizzles of the enchilada sauce. Sauté until the meat is fully cooked.
-
Turn down the heat. Add in the spinach and stir until the spinach is wilted.
-
Spoon the turkey mixture into the carb counter tortillas, wrap them up and place the seam side down in the baking dish.
-
Pour half of the remaining enchilada sauce over your enchiladas, then your cheese, and then top with the rest of your enchilada sauce.
-
Bake for 20 minutes, or until the cheese is nice and melty. Top with fresh Pico de Gallo and cilantro and enjoy!
Servings 8
- Amount Per Serving
- Calories 236kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 3.6g18%
- Cholesterol 68.2mg23%
- Sodium 653.3mg28%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 11.5g46%
- Sugars 1.2g
- Protein 24.4g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
