Keto Mexican Chimichangas

These are a GAME CHANGER! While the low-carb wheat tortillas might be an issue for some keto dieters, my family loved them and I like to use them occasionally in recipes! If you’re missing soft flour tortillas, Keto Mexican Chimichangas are a nice change of pace and seriously delicious.

INGREDIENTS

• 2 low carb tortillas
• (cooked & warm) 2/3 cup cooked taco seasoned ground beef
• 2 tablespoons salsa
• 2 tablespoons coconut oil
• 1/2 cup shredded cheese, divided (Prefer Mexican blend cheese.)
• Four Tbsp. red enchilada sauce

• DIRECTIONS

  1. Pre-heat oven to 375 degrees.
  2. Spoon One tbsp. shredded cheese, One tbsp. salsa, and 1/3 cup taco seasoned meat to each tortilla, down the center. Fold the sides in, and (wrap) into a burrito.
  3. To medium heat, heat coconut oil, in a pan on the stove. Add the burritos, and on all sides, pan fry for Thirty to Sixty seconds, until slightly crispy and browned. Drain on a covered plate(paper towel).
  4. Transfer to an oven(safe pan). With remaining shredded cheese, and 2 tbsp. of enchilada sauce, top each.
  5. For about 5 minutes, bake in the oven until cheese is melted. Serve warm. One chimichanga per serving size.

  NUTRITION INFORMATION

  Yield: 2 servings | Serving Size: 1 |
  Amount Per Serving:
  445 Calories | 36g Fat | 10g  Total Carbs: | 5g  Fiber: | 23g  Protein: | 5g Net Carbs |