Dinner: Cheesy Enchiladas

Low-carb enchiladas.

Prep Time: 3 mins

Cook Time: 20 mins

Total Time: 23 mins

Ingredients

12 oz light shredded mozzarella cheese
1/2 medium onion
1 tsp chili powder
1 tsp oregano
2 tsps ground cumin
1 tsp salt
1 cup pizza sauce
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese
3 large eggs
1/4 tsp black pepper
4 tbsps olive oil
16 oz cauliflower
2 cloves garlic

Instructions

1. Enchiladas: mix cauliflower, eggs and mozzarella cheese. On 2 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.

2. Preheat oven to 350 °F (175 °C).

3. Enchilada sauce: cook and stir onion, garlic and chili powder in 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 in separate bowl.

4. Take each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased 9X13” casserole pan. Add 1/4 cup 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.

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

6. Optional: top with shredded lettuce, olives and chopped, fresh tomato.

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