Stir in 1/2 can Old El Paso enchilada sauce and 3/4 cup of cheese into beef mixture and remove from heat Wrap tortillas and place seam side down in baking dish. Pour remaining 1/2 can of enchilada sauce on top of rolled enchiladas. Top with remaining 3/4 cup cheese. Bake 15-20 minutes.
Instructions. Stir in 1/2 cup of the enchilada sauce and the chiles. Step 3 Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce.
Fill each keto tortilla with a layer of shredded chicken and cheese. Roll it up and place it faced down in a baking dish. Continue to fill and roll the remaining keto tortillas as instructed. Pour the enchilada sauce on top of the rolled enchiladas. Sprinkle the remaining cheese over the top.
Heat oven to 375. Lightly grease 8×8 baking dish with cooking spray. Over medium-high heat, in a nonstick skillet, cook beef and onion until browned. Drain excess oil. Stir in 1/2 can Old El Paso enchilada sauce and 3/4 cup of cheese into beef mixture and remove from heat