Cheesy Enchiladas

Ingredients

• 1 tsp chili powderNutrition
• 2 tsps ground cuminNutrition
• 1 tsp saltNutrition
• 1/2 medium onionNutrition
• 1 tsp oreganoNutrition
• 3 large eggsNutrition
• 2 cups shredded cheddar cheeseNutrition
• 1 cup pizza sauceNutrition
• 2 cups shredded monterey jack cheeseNutrition
• 12 oz light shredded mozzarella cheeseNutrition
• 1/4 tsp black pepperNutrition
• 4 tbsps olive oilNutrition
• 2 cloves garlicNutrition
• 16 oz cauliflowerNutrition

Directions

1. 1Enchiladas: 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. 2Preheat oven to 350 °F (175 °C).
3. 3Enchilada 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. 4Take 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. 5Pour remaining tomato mixture over enchiladas, and top with the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is melted.
6. 6Optional: top with shredded lettuce, olives and chopped, fresh tomato.

Nutrition per serving

Related recipes

• Cheesy Eggplant

  392 kcal per serving

• Cheesy Rice

  250 kcal per serving

• Cheesy Meatloaf

  295 kcal per serving

• Cheesy Pizza Meatballs

  558 kcal per serving

• Cheesy Egg Burrito

  320 kcal per serving

• Cheesy Lentil Bake

  378 kcal per serving