Mexican Food Twist – Enchilada Crepes

Mexican food has been almost a staple in my life. I love it! It’s spicy, it’s tasty and it’s oh-so-loaded-with-carbs. What seems like a healthy choice when you look at all the filling ingredients in an enchilada turns out really high in carbs when you add the corn tortilla. What to do to make this work on a low carb diet? I had an inspiration. Crepes! They are mostly an omelette and only a little flour in them. Granted, they can be a bit of a challenge, but they are worth the effort. So I present my newest – and first – Mexican French dish, Enchilada Crepes – low carb, delicious and with added vegetables. While they don’t taste exactly like an enchilada with a corn tortilla or even one of the low carb wheat flour tortillas, the taste is very close.

If you’d prefer the vegetarian version, just add about 2 cups of squash, a whole onion and 2 bell peppers to replace the meat. I am thinking that a winter squash would also be excellent in this, so you might try 2 cups of butternut or acorn squash in it. Wait! Why am I telling you this now when I can make it that way next time and put it out as a new recipe?! Because it sounds great and I’d like you to try it. When I make a winter squash vegetarian version, I will add pictures and any additional instructions.

Red Enchilada Crepes

3 eggs
1/2 cup heavy cream
1/2 cup Carbquick baking mix or other low carb flour mix
1 tablespoon wheat germ or flax meal
1/2 teaspoon red pepper powder (cayenne)
Salt, pinch
1 1/2 teaspoon oil
1/2 cup water

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup zucchini or other summer squash, chopped
1 small bell pepper, diced
1 1/2 cups shredded cheddar jack cheese
1 teaspoon cayenne or red pepper
1 1/2 teaspoon bullion paste or granules
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 tablespoons of olive oil
10 oz can red enchilada sauce (I used Las Palmas, but La Victoria or Old El Paso are about the same carb count per 1/4 cup. )

Prepare the crepes:
Mix all the crepe ingredients in a blender or food processor until they are well mixed. Heat a small crepe or omelette skillet on the stove burner on medium high heat. You want one that has about a 5 or 6 inch flat bottom. When a drop of water skittles on the pan, spray it with cooking spray then pour in a little less than 1/4 cup of the batter in the middle and tilt the skillet if necessary to spread it evenly around.

Cover and cook for 1 minute. Remove the cover and check to see if the crepe is completely set up. If not, let it cook a little longer. Carefully slip a flat, thin spatula under the crepe to make sure it is loose, then flip it over. Let it cook for another minute. Remove to a foil lined pan.

Repeat this process until all the crepes are made. If the heat is too high and the crepes are getting too dark, lower it a little. If they aren’t getting browned within a little over a minute, then raise the heat a little. Crepes are trial and error sometimes, do if one doesn’t come out well, make adjustments and try again. Stir your batter each time before pouring a crepe to ensure no ingredients have settled on the bottom.

Wrap crepes in foil until you are ready to assemble the enchiladas.

Makes 10 or 11 crepes (allowing for one that doesn’t come out in one piece.)

About 1 carb per crepe

Make the filling:
In a large skillet, heat the olive oil, then add the garlic and onions and cook for about 5 minutes. Add the squash and bell pepper and cook for about 10 minutes until the squash is fork tender. Remove squash from pan.

I used both crookneck and zucchini in my mix.

Add the ground beef to the skillet and break into small pieces with your spatula. Stir in the seasonings and beef bullion mix. No need to add any salt. Cook until the beef is browned, then add the zucchini mix back in and stir it together, cooking just a few minutes longer.

Preheat the oven to 350 degrees F.


In a baking pan that will hold all10 enchiladas pretty closely to each other, put 1/4 cup of the enchilada sauce and spread it around with a spoon. Warm the crepes in the microwave for a minute to soften. Put one crepe on a plate, put about 1 teaspoon of the sauce on it and spoon about 1/10 of the filling down the middle. Sprinkle about 1 tablespoon of cheese on it, then roll and carefully slide into the baking pan. Repeat with the next one.





When all the rolled enchilada crepes are in the pan, spoon the remaining enchilada sauce over the tops and sprinkle the rest of the cheese over them.

You might notice that a couple of my crepes broke through. It’s okay. Just roll them and slide into place. The cheese will conceal these problems.

Bake for about 20 to 25 minutes until the cheese is melted and the sauce is bubbly. Serve with shredded lettuce and sour cream.

Makes 5 servings of enchiladas, 2 per serving

Nutrition Info for serving of 2:
Calories: 544.4 Fat: 42.9 Net Carbs: 7.5 g Protein: 31.8 g
For 1 enchilada
Calories: 272.2 Fat: 21.5 Net Carbs: 3.8 g Protein: 15.9 g

If you want to keep the calories and carbs a little lower, you can eat one enchilada and a big side salad with it. Using less hamburger will lower the calories, but not the carbs in this.

TIP: If you have leftover filling, put it in the fridge and use it as an omelette filling. Delicious.