Keto Enchiladas

Sauce

1 ½ cups chicken broth

1 ½ tbsp tomato paste

1 bay leaf

1 tbsp chili powder

1 ½ tbsp sweet paprika

1 tsp ground cumin

½ tsp oregano

½ tsp salt

½ tsp granulated garlic

½ tsp onion powder

1 tsp ground coffee

⅛ tsp ground cloves

¼ tsp ground cinnamon

1 tsp monkfruit sweetener

Filling

¾ pound 80/20 ground beef

½ cup medium white onion

1 tbsp ground cumin

2 tbsp sweet paprika

1 tsp oregano

⅛ tsp black pepper

1 tsp chili powder

¼ tsp salt

3 cloves garlic

Toppings

11 oz provolone cheese

4 oz cheddar cheese

Make the Sauce

Combine all sauce ingredients in a small saucepan and reduce by half over medium high heat. Set aside.

Make the Filling

Brown meat and onions in a large pan over medium-high heat. Add the garlic and spices. Continue cooking for 60 seconds or until spices are fragrant. Deglaze pan with 1/2 cup water or chicken stock. Cook until all liquid is evaporated.

Note: DON'T add more salt to the filling or the sauce! The provolone and cheddar add a lot of salt to the dish. You can always add more at the table, but you can't take it away.

Wrap and Bake

Preheat oven to 350.

Place single slices of provolone on parchment lined baking sheets with at least 1/2" between pieces. Bake in multiple batches if necessary.

Bake for 3-6 minutes or until bubbly and melted. Set aside to cool for a few minutes.

Raise oven temperature to 475F.

When cheese is cool enough to be lifted intact from the parchment, divide mixture evenly between cheese slices and arrange in strip down the middle.

Roll the cheese slices around the filling and place seam side down in an oven proof dish sprayed with cooking spray.

Pour sauce evenly over enchiladas and sprinkle with cheddar cheese.

Bake until brown and bubbly - about 10 minutes. If they are bubbly but not browning, finish in the broiler. Allow to cool slightly before serving.

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Keto Enchiladas