½CupCheese, Non-Dairy Cheese, or Nutritional Yeast
In a small bowl, combine the chili powder, cumin, garlic powder, oregano, salt, coriander, and cinnamon. Set aside. The recipe goes fast, so get the tomato paste and chicken broth ready and place near the stove.
In a medium saucepan, add the oil and heat over medium heat. Once hot, add the spice mixture, whisking constantly until fragrant, about 30 seconds to 1 minute. Then, whisk in the tomato paste and slowly pour in the broth while whisking constantly to prevent lumps.
In a small bowl, combine the xanthan gum and oil or melted butter. Pour into the sauce and whisk constantly until thickened, around 3 minutes. If the sauce seems too thick, add additional chicken broth as needed to thin. Remove from heat. Add the vinegar and season with freshly ground black pepper. Taste and add more salt if needed. If the sauce tastes "flat" it needs more salt.
Prepare the enchilada sauce as instructed above and set aside. If making homemade tortillas, prepare them and set those aside as well.
Prepare the meat: Finely chop the onion. Then, in a large skillet heat 2 Tbsp. oil over medium high heat. Once hot, add the onion and beef. Cook until beef has browned, breaking up the meat with a wooden spoon as it cooks. Drain off fat if desired, then add the green chiles, salt, and pepper. Stir to combine. Turn off heat and set aside.
If needed, slightly heat the tortillas on the stove until softened. For most tortillas, this is 15 - 30 seconds per side over medium heat. Heat them just until soft. If you over-heat them, they will become hard.
Preheat oven to 350 degrees.
Place the tortillas on a baking sheet and spread the sauce over the top. Then, spoon some of the meat mixture into each tortilla. You can also add in black olives, green onions, and cheese if desired. Try not to over-fill the tortillas.
Roll up each tortilla and place seam side down in a baking dish. Pour the remaining enchiladas sauce over the tortillas. There will be a little bit of beef leftover. You can either make a few more enchiladas in another baking dish or serve the remaining meat mixture spooned on top of the enchiladas.
Stir about 2 Tbsp. of cilantro into the remaining sauce, if desired, and pour over the enchiladas.
Sprinkle the top with cheese, non-dairy cheese, or nutritional yeast.
Bake for 10 minutes, or until hot.
Sprinkle extra cilantro, green onions, and any left over meat mixture over the top and serve with sour cream if desired.
Nutrition Facts use the keto tortillas, shredded Mexican cheese blend, and are for 1 enchilada with the extra meat spooned on top.
Leftovers: Leftovers can be stored in the refrigerator, tightly covered, for one to two days or frozen for up to two months.
Making in advance: These can be filled, wrapped, and frozen, tightly covered, for up to 2 months ahead of time, or refrigerated up to 24 hours ahead of time WITHOUT the enchilada sauce and cheese. The enchilada sauce can be made and kept in the fridge for up to one week in advance. When ready to bake, top with the sauce and cheese then bake until hot and bubbly.
I prefer to make homemade red enchilada sauce because I can control the ingredients and it only takes around 10 minutes, but feel free to use 2 cups of canned red enchilada sauce if you prefer.
If you prefer to thicken the sauce with starch (arrowroot or tapioca) instead of xanthan gum, simply omit the xanthan gum mixture and add 1 ½ Tablespoons of starch to the spice mixture.