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    Lasagna Enchiladas

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    Lasagna Enchiladas is a low-carb gluten-free casserole that is simple to prepare in the oven or in the slow cooker.

    Delicious, meaty, cheesy, saucy enchilada layers that can be baked in a deep pie dish, casserole dish, or in your slow cooker crock.

    A slice of a lasagna enchiladas casserole with atomato and a jalapeno in the background.Pin

    This tasty casserole has layers of ground beef, enchilada sauce or salsa, egg white wraps, cheese, diced bell peppers, and black soybean or black lentils.

    I used the Egglife southwest flavor (you can also use plain) of egg white wraps to replace corn tortillas in traditional enchilada casserole recipes.

    Slicing into the lasagna enchilada casserole.Pin

    Using a low-carb gluten-free brand called Hatch Red Enchilada Sauce made this recipe super easy to throw together, but you can also use salsa instead of enchilada sauce.

    I picked black soybeans or black lentils for this recipe because these beans have the least amount of carbs and a good amount of fiber.

    If you are on a very strict keto diet or can't have beans then you can omit the beans from the recipe.

    A slice of a lasagna enchiladas casserole. Pin

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

    This was inspired by my Easy Keto Chicken Enchilada Bowls on this site.

    Jump to:
    • Ingredients
    • Instructions oven
    • Substitutions
    • Variations
    • 📖 Printable Recipe Card
    • Lasagna Enchiladas
    • Storage
    • Related

    Ingredients

    Ingredients for lasagna enchiladas
    • ⅔ lb Ground Beef
    • 1 pkg (6) Egglife egg white wraps, plain or southwest flavor
    • 1 ½  cups Enchilada Sauce or Salsa
    • 8 oz (1 cup) black soybeans or black lentil beans, *optional
    • ½ tablespoon Dried Minced Onion
    • ¼ cup Bell Pepper, diced
    • 1 ¾  cups Mexican cheese blend shredded
    • 1 tablespoon Sliced Black Olives *optional

    Garnish

    • 1 tablespoon chopped Cilantro *optional
    • ½ Avocado, sliced *optional
    • 4 tablespoons Sour Cream *optional

    See the printable recipe card for nutritional details and slow cooker directions.

    Instructions oven

    Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.

    Browning the ground beef.

    Brown ground beef in a pan over medium-high heat and add dried minced onion.

    Once the beef is browned, drain the excess grease from the beef. Set aside.

    Adding the sauce to the dish.

    Add ⅓  cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.

    Adding the egg wraps to the dish.

    Place a layer of two egg white wraps over the sauce.

    Adding the ground beef to the dish.Pin

    Add  ½ of the ground beef on top of the wraps. 

    Adding beans to the dish.

     Add ½ cup of black soybeans.

    Adding the bell peppers to the dish.Pin

    ⅓ portion of the diced bell peppers.

    Adding the cheese to the dish.

    Add ½ cup of the shredded cheese.

    Adding sauce again.

    Top with ⅓ cup enchilada sauce or salsa.

    Add two egg white wraps to he casserole.

    Then add another layer of two egg white wraps. 

    Adding another layer of beef, peppers, beans and sauce.

    Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.

    Adding wraps and sauce to the casserole.

    For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top.

    Adding cheese and olives.

     Add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.

    Baking the casserole.

    Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.

    Slicing the enchilada casserole.

    Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.

    Substitutions

    • Black soybeans - instead of black soybeans, you can use black lentil beans or omit beans from the recipe.
    • Enchilada sauce -instead of enchilada sauce, you can use salsa in place of the enchilada sauce.

    Variations

    • Spicy - add sliced jalapenos to the casserole.

    📖 Printable Recipe Card

    A slice of a lasagna enchiladas casserole.Pin

    Lasagna Enchiladas

    Stacey
    Lasagna Enchiladas is a low-carb gluten-free casserole that is simple to prepare in the oven or in the slow cooker.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course dinner, Main Course
    Cuisine Mexican
    Servings 6
    Calories 320 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    • ⅔ lb ground beef
    • 6 Egglife Egg White Wraps plain or southwest flavor
    • 1 ½ cups Enchilada Sauce or Salsa
    • 8 oz Black Soybeans or Black Lentil Beans, *optional
    • ½ tablespoon Dried Minced Onion
    • ¼ cup Bell Pepper diced
    • 1 ¾ cups Mexican cheese blend shredded
    • 1 tablespoon sliced black olives *optional

    Garnish

    • 1 tablespoon chopped cilantro *optional
    • ½ Avocado sliced *optional
    • 4 tablespoons Sour Cream *optional

    Instructions
     

    Oven Instructions

    • Preheat oven to 350℉ (180℃) and lightly grease a 10-inch deep-dish pie pan or a 9-inch square pan.
    • Brown ground beef in a pan over medium-high heat and add dried minced onion. Once the beef is browned, drain the excess grease from the beef. Set aside.
      ⅔ lb ground beef, ½ tablespoon Dried Minced Onion
    • Add ⅓ cup of the enchilada sauce or salsa. Spread the sauce or salsa around evenly.
      1 ½ cups Enchilada Sauce or Salsa
    • Add a layer of two egg white wraps over the sauce. Add ½ of the ground beef on top of the wraps.
      6 Egglife Egg White Wraps
    • Add ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of the shredded cheese.
      8 oz Black Soybeans or Black Lentil Beans, *optional, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded
    • Top with ⅓ cup enchilada sauce or salsa. Then add another layer of two egg white wraps.
      1 ½ cups Enchilada Sauce or Salsa, 6 Egglife Egg White Wraps
    • Add the other ½ of the ground beef, ⅓ portion of the diced bell peppers, ½ cup of the black soybeans, and ½ cup of shredded cheese. Add ⅓ cup enchilada sauce or salsa.
      ⅔ lb ground beef, 8 oz Black Soybeans or Black Lentil Beans, *optional, 1 ¾ cups Mexican cheese blend shredded, ¼ cup Bell Pepper
    • For the final layer, top with two egg white wraps and pour the remaining enchilada sauce or salsa over the top, and add the remaining ¾ cup shredded cheese, ⅓ portion bell peppers, and the sliced olives.
      6 Egglife Egg White Wraps, 1 ½ cups Enchilada Sauce or Salsa, ¼ cup Bell Pepper, 1 ¾ cups Mexican cheese blend shredded, 1 tablespoon sliced black olives *optional
    • Bake at 350°F (180℃) for 30-35 minutes, until the casserole is heated through and the cheese is melted and bubbling.
    • Slice into 6 portions and garnish with a dollop of sour cream, avocado slices, and optional fresh cilantro.
      ½ Avocado, 4 tablespoons Sour Cream *optional, 1 tablespoon chopped cilantro *optional

    Slow Cooker Instructions

    • In a 4.5 to 6-quart slow cooker or Instant Pot, lightly grease the inner pot.
    • Follow steps 2 through 8 above in the oven directions.
    • Cover the slow cooker with the lid or cover the Instant Pot with the slow cooking lid or a regular pot lid.
    • Slow cook on LOW for 2 ½ hours.
    • Slice into 6 portions and garnish with optional sour cream, avocado slices, and cilantro.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    *All Nutritional Data are Estimates Only, Based on the Products I Used.*
    Yield: 6 Slices, Serving: 1 Slice, Net Carbs Per Serving: 8g, Amounts Per Serving~

    Nutrition

    Serving: 1sliceCalories: 320kcalCarbohydrates: 9gProtein: 28gFat: 18gSaturated Fat: 9gCholesterol: 67mgSodium: 719mgFiber: 1gSugar: 3g
    Keyword keto enchilada casserole, Lasagna Enchiladas, Mexican lasagna
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Storage

    Store the lasagna enchilada casserole in a sealed or covered container or dish in the fridge for up to 4 days. Reheat in the microwave or the oven as needed.

    Related

    Looking for other recipes like this? Try these:

    • Keto Chicken Enchilada Bowls- low carb, easy, comforting.
      Keto Chicken Enchilada Bowls
    • Easy Keto Chicken Verde Enchiladas- Low Carb & Gluten Free.
      Easy Keto Chicken Verde Enchiladas
    • A stack of low carb tortillas.
      Keto Tortillas or Wraps
    • A collection of low carb Mexican food dishes
      Low Carb Mexican Recipe Roundup
    « Soup Avgolemono Keto
    Keto Super Bowl Recipes »

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Donny says

      February 16, 2023 at 4:56 pm

      5 stars
      This was so fun to eat! Made it for my family and they loved it.

      Reply
    2. jennifer says

      January 30, 2023 at 3:06 pm

      5 stars
      We love tex-mexy foods over here and this exceeding expectations. Appreciated the low-carb swaps and will be making again.

      Reply
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