Sour Cream Beef Enchiladas
These are by far my favorite in my line of “enchiladas”! I put a short version of these up on my facebook page but I wanted to put these up here so it’s easier to come back too.
Start with browning your beef. Or you could follow my recipe for crockpot tacos (using beef instead of turkey meat) here… Easy Crockpot Tacos. Add a can of rotel & spices to the ground beef or follow the recipe for the Easy Crockpot Tacos.
Get a big 9X13 backing dish. Take a (low carb Mission Carb Balance Whole Wheat) tortilla, stuff it full with taco meat and cheese.
Roll up and continue until the pan is full.
Cover with the sour cream sauce that you make in the blender.
Here is the link to the sauce: Creamy Jalapeno Ranch
Sprinkle with cheese.
Add some chopped onions on top or even cilantro (my favorite).
Cover with foil and bake.
Serve this with delicious guacamole or a queso with salad and salsa!!
How yummy does that look? It is so good! This is an S dish if you follow Trim Healthy Mama! The serving size should be 2 enchiladas so pack them full of taco meat and cheese! If you do not want to use the Low Carb tortillas try this as a casserole layered with Dreamfield’s Pasta or Joseph’s Lavash Bread (put meat, cheese, onions, lavash or pasta, salsa, repeat, top with cheese & onions an bake the same as this recipe) or have a gluten allergy try this over spaghetti squash or zucchini noodles! This would even be amazing over cauliflower or broccoli!