These Beef Enchilada Stacks are my extra lazy answer to an enchilada dinner – that have ended up becoming a huge family favorite. Plus, they’re gluten/grain free, low carb, and keto friendly – which ticks all of the boxes for me!

My baked Beef Enchiladas have always been a fav – love that you can do my homemade enchilada sauce, or use jarred. You can grab any tortillas you love, any meat, just truly make them your own.

But then I decided why roll the tortillas? Lay them flat, stack it up lasagna style, and it’s even easier.

They actually end up looking even prettier than regular enchiladas (they’re pretty, right?) and of course the flavors are insane. Who doesn’t love a good cheesy, meaty enchilada with that red sauce & some avocado/cilantro on top? So so good.

Pretty, weeknight-easy, flavors the whole family loves, and ticks all of the macro counting/grain free boxes for me. Could not be more perfect. Plus, this recipe makes for the best leftovers.

Cannot wait for you to give these a try! Let me know what everyone thinks below – so excited to hear how it goes! Tag me on Instagram @justjessieb when you do!

Also question for you – do you have a dairy free “shredded cheddar” you love? I’ve been doing GREAT with dairy and have loved adding good quality cheese back into my diet. But for those of you who are strictly dairy free, I’m curious if you’ve found anything great out there! Let us know!

Try some of my other enchilada favs while you’re at it!

Print Recipe
5 from 14 votes

Beef Enchilada Stacks

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: dinner, Main Course
Cuisine: Mexican
Keyword: enchiladas
Servings: 8 servings
Calories: 311kcal

Ingredients

  • 1 1/2 lbs ground beef
  • 1/2 large white onion diced
  • 4 oz diced green chiles
  • 2 cups enchilada sauce divided (see notes for my from-scratch recipe, or use jarred)
  • 1 1/2 cups shredded cheese (I use organic, pasture-raised cheddar or a Mexican blend)
  • 8 almond flour tortillas or other low carb tortilla

Instructions

  • Preheat the oven to 375ºF. Grease an 11" x 15" baking dish with just enough avocado oil to lightly coat. Set aside while the oven preheats.
  • Heat a large skillet over medium to medium high heat. Add the ground beef and cook until crumbled and browned through, about 5 to 7 minutes. Stir in the diced onion and cook for 2 minutes or until the onion is just softened. Drain the extra fat if you like (I usually leave it in). Stir in the can of diced green chiles and 1 1/2 cups of enchilada sauce.
  • Use a spoon to spread 1/4 cup of enchilada sauce on the bottom of the greased baking dish, in rough circles where the two stacks will be. Lay two tortillas in the greased baking dish, creating the bottom layer of your two stacks. Layer the tortillas with a scoop of the ground beef mixture, and a small handful of cheese.
  • Repeat the steps: tortilla, ground beef mixture, and cheese until you have three full layers in each stack. Finish the top of each stack with one last tortilla, and spread the remaining 1/4 cup of enchilada sauce on top. Sprinkle with some extra cheese (add sliced black olives if you like!) and transfer the dish to the oven.
  • Bake for 15 to 20 minutes or until the cheese is melted and stacks are warmed through. Slice into wedges & serve hot with your choice of garnish – we like lactose free sour cream, avocado slices, and some fresh cilantro. Enjoy!

Notes

  • You can substitute any ground meat you like, or swap for fully cooked & shredded chicken to make it easy.  For a veggie style, sauté some sweet potato, broccoli, onion, and bell pepper.  Make it your own!
  • For the enchilada sauce, we found one by Sprouts store brand that we love that has good ingredients.  Feel free to use whatever red sauce you like, or try my squeaky clean homemade version (it’s super easy!  linked HERE)
  • Our favorite tortillas are the almond flour ones by Siete – you can purchase in most stores, or on their website!  The cassava ones are great too, but I love the texture of the almond ones in this recipe and the lower carb count.  Of course you can substitute any tortilla you like – low carb or not! 
*Nutrition facts listed below are calculated using “low carb tortillas” which is what’s available in my website’s macro calculator.  Macros will vary depending on the specific enchilada sauce & tortillas you choose!  To calculate yours specifically, try the free calculator at:  https://www.myfitnesspal.com/recipe/calculator

Nutrition

Calories: 311kcal | Carbohydrates: 7g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Sodium: 717mg | Fiber: 2g | Sugar: 5g
Filed   Beef, keto, one dish meals