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Cook ground beef in a skillet on the stove with homemade keto seasoning. Set aside.
Preheat oven to 350 degrees. Prepare a baking sheet pan with parchment paper or silicone mat.
Arrange shredded cheese into 8 separate flat circles on the sheet pan, using about 1/4 cup cheese for each one. You may have to use two sheet pans to make 8 enchilada shells.
Bake for about 6 minutes until cheese is bubbling and the outside of the cheese circles starts to brown.
While still warm and bendable, flip each cheese circle over. Roll each one with 1/2 cup ground beef, and pour warm enchilada sauce over the top.
Add 1 teaspoon of sour cream to each enchilada, and a few sliced onions to the tops.