Cauliflower Enchiladas **Low Carb recipe

Cauliflower Enchiladas


Cauliflower Shells can be made ahead.

1 16 ounce bag frozen cauliflower, cooked and chopped
3 eggs
3 cups mozzarella or Monterey jack cheese

Preheat oven to 450 degrees F.

Mix cauliflower, eggs and cheese. On two greased cookie sheets, drop dough by scant 1/3 cup, to form 12- 6” rounds. Bake one pan at a time for 12-14 minutes or until edges have browned slightly and crust has slightly golden hue. Let cool on pan. Once shells have cooled, carefully loosen them from the pan and let set.

Makes 12 shells.

Enchilada Sauce; Can be made ahead and stored

1/2 cup onion, chopped
2 large cloves garlic, chopped and crushed
1Tbsp chili powder
4 Tbsp canola oil
1 tsp oregano
2 tsp cumin
1 tsp salt
1/4 tsp pepper
1 cup pizza sauce (or tomato sauce)
2 cups Cheddar Cheese, shredded
2 cups Pepper Jack or Monterey Jack, shredded

Preheat oven to 350 degrees F.

Cook and stir onion, garlic and chili powder in 4 Tbsp oil in a pan on the stove over medium heat, until onion is tender, about 5 minutes. Add oregano, cumin, salt, pepper and tomato sauce. Stir until sauce is heated.

Mix cheeses.

ake each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased casserole pan. Add Monterey jack or a mix of cheddar jack cheese in each shell. Roll and place seam-side down in pan until all shells have been used. Top with remaining enchilada sauce and cheese. Bake for 20 minutes, or until cheese is bubbly and golden.

Pour remaining tomato mixture over enchiladas, and top with the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is melted.

***Optional: Top with shredded lettuce, olives and chopped, fresh tomato.

Source recipe:
This entry was posted in Appetizer/Snack, Dinner, Enchiladas Recipes, Low CARB recipes, Lunch, Mexican Lunches, Vegetarian, Vegetarian/Vegan. Bookmark the permalink.