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The day before you want to bake your enchiladas, make the Fathead Dough. In a mixing bowl, combine the almond flour and baking powder. Whisk an egg together and pour only half of it into the almond flour. Save the remaining half in your refrigerator for later. Set the bowl aside. In a pot over low heat, melt the mozzarella and cream cheese together until you have a smooth, creamy, melted cheese.
Let the melted cheese cool for 30 seconds off the stove. Then, mix the melted cheese into the almond flour bowl. Mix and knead the wet dough until all the yellow and white streaks are gone. Wrap the dough in plastic wrap and cool in your refrigerator overnight before continuing.
At least 4 hours before you want to bake the enchiladas, make the shredded beef in your crockpot or slow cooker. Prepare a portioned piece of meat at the correct weight listed by rubbing with the salt, pepper, onion powder, paprika, cumin, cayenne, and oregano. Heat the olive oil in a non-stick pan over high heat on the stove. Sear the beef on all sides to charred or blackened, if you prefer. Make sure the spices are seared into the meat. Then, transfer the seared beef to your crockpot.
Pour the apple cider vinegar into the crockpot and place crushed garlic cloves on the meat or inserted into incisions made in the meat. Cook either on high for 4 hours or low for 8 hours. Low and slow is always the preferred way to cook, but this can be completed in 4 hours. Once done cooking, use a pair of forks to shred the beef. Transfer the shredded beef to a container to cool down and rest.
Next, you’ll need to make the red enchilada sauce. You can either make this the same day as the Fathead Dough or while the beef is cooking in the crockpot. Place whole dried peppers in a pan over low heat and cook the peppers until they become fragrant and start to brown. Do not cook the peppers to burning. Set the browned peppers aside to cool for a few minutes before handling them. At this point, you may wish to use rubber gloves to handle the peppers, but be certain to wash your hands before moving onto the next step. Slice the tops off the peppers. Turn the peppers over to expel any seeds and use a paring knife to cut out the stem inside. You can slice the peppers if necessary to get all the seeds out.
Discard all the seeds and stems of the peppers. Place the toasted peppers in a blender with the garlic, oregano, chicken broth, and greek yogurt. At your discretion, you may add any additional keto spices or personal touches you wish. Pour the finished enchilada sauce in a container and strain if you desire.
When it’s time to assemble and bake your enchiladas, preheat the oven to 350 degrees. Portion your Fathead Dough into the number of servings you are making. Keep all the portions in the refrigerator and only pull out the dough you are using to keep it cold. One at a time, press a portion between two pieces of plastic wrap into a thin, round tortilla. To aid you, you can use a rolling pin. You may also use a tortilla press but do not turn it on. Once all the tortillas are pressed, line each one with a piece of plastic wrap or parchment paper and store them in the refrigerator. Again, you will be working with just one portion of dough at a time.
Spread 1-2 spoonfuls of your enchilada sauce in the base of a glass baking dish. Pull out 1 tortilla and sprinkle 1 TB of cheese on top of it. Use a fork to arrange 1/4th of your shredded beef in the center of the tortilla. Fold the edges of the tortilla over the beef on 4 sides – your enchilada will look like a little burrito. Flip the enchilada over and place it seaside down in the base of your baking dish.
Repeat this process for the remaining enchiladas. Pour the remaining enchilada sauce over the enchiladas and sprinkle the final amount of shredded cheese over the sauce. Bake the dish in your oven for 35-40 minutes. Look for golden, bubbling cheese, golden brown Fathead tortillas, and bubbling thickened sauce. Add a garnish of chopped cilantro for serving.