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Beef Enchiladas with Spanish Cauliflower Rice | Low Carb | Gluten Free

Updated: May 5, 2019

Try these easy, cheesy ground Beef Enchiladas, complete with Spanish Cauliflower Rice. To make this great dish lower in carbs, I used Mission™ Carb Balance Tortillas. Each stuffed with perfectly seasoned ground beef, cheese, and enchilada sauce. For a little extra spice I topped each with sliced fresh jalapeno peppers.

The Spanish Cauliflower Rice is real simple to make with just a few ingredients. Made on the stove top by sauteing fresh or frozen cauliflower and jalapeno (or green bell) pepper, season with cumin, chili powder, and tomato sauce.

Enchiladas can be make ahead of time and kept in the refrigerator until time to bake.

Low Carb Beef Enchiladas Spanish Cauliflower Rice
Beef Enchiladas with Spanish Cauliflower Rice

Low Carb Beef Enchiladas
Low Carb Beef Enchiladas

Spanish Cauliflower Rice
Spanish Cauliflower Rice

Low Carb Beef Enchiladas
Low Carb Beef Enchiladas

Beef Enchiladas | Low Carb | Gluten Free
Beef Enchiladas | Low Carb | Gluten Free

Beef Enchiladas & Spanish Cauliflower Rice

Low Carb Beef Enchiladas


2 lb ground beef (I like 80/20)

2 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

1 T dried onion flakes

salt & pepper to taste

16 oz enchilada sauce (Frontera Red Chile Enchilada Sauce is my favorite)

1 package (8.2 oz) Mission™ Carb Balance tortillas (use whole wheat, only 4g net carbs each)

2 to 3 cups shredded Cheddar or Monterey Jack cheese (or a combination of both)


1. Heat oven to 350°F. Spray 13x9-inch baking dish or pan with cooking spray.

2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add dried onion, chili powder, oregano, cuin, salt, pepper. Stir in 1/2 cup of the enchilada sauce (enough just make the beef moist).

3. Spread 1/2 cup of the enchilada sauce evenly in baking dish.

4. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with a couple tablespoons of cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Top with sliced fresh jalapeno peppers (you can use jarred or canned jalapeno slices)

5. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add toppings (sour cream, shredded lettuce, tomatoes, black olives, green onions, etc.)

Spanish Cauliflower Rice


1 1/2 cups cauliflower rice

1 tablespoon butter

1 small onion, chopped

1 jalapeno pepper, chopped

1/4 to 1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 cup tomato sauce

salt and pepper to taste


1. In a medium skillet melt the butter over medium-high heat. Add the onion and pepper. Saute until onions are almost soft. 5-8 minutes.

2. Add cauliflower rice, chili powder, cumin, salt and pepper. Stir occasionally for about 5-6 minutes, or until the veggies are tender.

3. Slowly stir in the tomato sauce.

4. Cook for another 2 minutes. Add more seasonings to taste.

5. Remove from heat, sprinkle with cilantro, and serve.


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Oct 23, 2018

rabernethy, Thank you for stopping by and updating me with your results. I am happy that you and your boyfriend enjoyed the enchiladas. Also thank you for the information on using Ole Xtreme Wellness wraps. I have not tried these yet. I am looking forward to trying the wraps out next time I make enchiladas. Also, I did update the recipe to 'dried onion flakes' to make it more clear. ~Debbie


Made these and used the Ole Xtreme Wellness wraps, which were a little bigger and $2 cheaper. My boyfriend, who isn't on a low carb diet (but eats one because that's what I cook) went back for seconds. This will be on our regular rotation!


Hi Debbie, I'm excited to find your page! I'm planning to try the enchilada's this evening. In the directions, it states to add the dried onions, but there are no dried onions listed in the ingredient list. Can you tell me how much you're supposed to add? I'll probably "wing it" this evening, but will be nice to see the update! Edit - disregard - I see it now! Still can't wait to try this tonight!


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