Download this recipe.

1 pound ground beef
1/2 cup onions chopped
1 10-ounce can red enchilada sauce
1 8-ounce can tomato sauce
1/2 teaspoon chili powder (optional)
16 ounces sharp cheddar cheese or Monterey Jack or a combination, shredded
10 Mama Lupe's Low Carb Tortillas (7-inch)
1 1/2 cups taco sauce
Sour cream (optional)
Green onions, sliced (optional)


1. Crumble ground beef into a microwavable colander in a microwavable pie plate. Sprinkle onion over meat. Cover with waxed paper. Microwave at 100% power (700 watts) for 5 to 7 minutes or until meat is no longer pink.

2. Meanwhile, in a medium bowl, combine enchilada sauce, tomato sauce and chili powder. Spread small amount of the sauce mixture in bottom of a 13 x 9 x 2-inch microwavable dish to coat.

3. In a large bowl, combine meat, 2 cups of the cheese and 1/2 cup of the remaining sauce mixture.

4. Place one tortilla on a paper towel in microwave oven. Microwave at 100% power for 10 seconds to warm. Place 1/3 cup of the meat mixture in center of tortilla and roll up. Place seam-side down in dish. Repeat with remaining tortillas and filling. Spoon remaining enchilada sauce mixture over tortillas. Cover with plastic wrap, turning one corner back. Microwave at 100% power for 7 to 9 minutes or until sauce is bubbly and cheese in filling melts.

5. Classic Enchiladas - continued
Top with remaining 2 cups cheese. Microwave, uncovered, at 70% power (490 watts) for 2 to 3 minutes or until cheese melts slightly. Let stand for 5 minutes or until cheese is thoroughly melted.

6. Meanwhile, if desired, cover taco sauce with waxed paper. Microwave at 70% power for 3 minutes or until warmed. Garnish enchiladas with sour cream and green onions. Pass taco sauce separately.