Cheese Enchiladas

Hello hello! I am insanely busy right now with some major projects I’ll be revealing to you guys in the coming months. In the mean time, I wanted to share a few things I’m enjoying recently and hope you might try them, too!

These amazing enchiladas can be made with cauliflower, but you could use the chicken pizza crust instead and bring the magic that way.

My enchiladas are made with pizza sauce (Wal-Mart Great Value band) and is super easy and wonderful. And because it’s made with pizza sauce, you’re looking at only 3 net carbs per quarter cup–which goes a long way.

Worst-case, let’s say you’re in a major hurry? Skip making the shells and wrap your enchiladas in your favorite, thin-sliced deli meat instead!

Pictures: Top: Enchiladas made from cauliflower tortilla shells?! Believe it! Next: 6 of the 6″ shells post-baking; Middle: After dipping in the sauce and adding cheese; Fourth: After baking; Bottom: A serving size: 2 enchiladas decked out however you please.



Shells can be made ahead.
1 16 ounce bag frozen cauliflower, thawed, drained and diced/processed (about 3 cups)
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 oil of your choice
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.

Take each shell and dip into heated enchilada sauce and then place golden-side up into an ungreased 9X13” casserole pan. Add ¼ C 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.

Makes 6 servings of 2 enchiladas each.
Nutritional Information (2 enchiladas)
Calories: 376
Total Carbohydrate: 8 grams
Fiber: 2 grams
Net Carbohydrate: 6 grams
Protein: 25 grams
Fat: 32 grams

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  1. Jen Miller says

    Okay seriously…now we’re totally on the same page. I was just thinking of how to make Enchiladas 2 days ago because my boyfriend loves them. I was going to try it with the cauliflower crust (until we can have the lowcarb tortillas) and use this recipe I found for low carb enchilada sauce:

    3 Tbsp water
    2 Tbsp tomato paste
    1 Tbsp oil
    1 packet Splenda
    1/4 tsp chili powder
    1/8 tsp garlic powder
    1/8 tsp cumin
    1/8 tsp onion powder
    1/8 tsp salt
    1/16 tsp cayenne

    Tomato Paste would be the only carbs – and I haven’t looked it up yet 😀

    But yay! I use the Pizza Sauce for EVERYthing…I put a bunch of spices in it to make a really awesome spaghetti sauce with your meatballs and spaghetti squash. It’s great!

  2. cleochatra says

    That is so funny!

    It’s amazing how we get these brain waves isn’t it?

    Thank you for sharing your recipe!

    I made two versions: One uses the long version with stewed tomatoes from Betty Crocker, and one used Pizza Sauce. I really didn’t notice a big difference in flavor, and the Pizza Sauce recipe was received better than the stewed tomatoes (my kids don’t like chunky tomato).

  3. Ok I think I have all the drool off my chin. I have got to try this one for sure.

    I made bbq chicken pizza on your zucchini crust this afternoon. Oh my goodness it was good. Thanks for the recipes… Your the queen of cauliflower!

  4. I made these today and they were soooo good. I think next time I’ll make the caulitillas a bit bigger, they were tending to rip when I rolled them.

    I’m also wanting to make ’em with chicken filling.

    The enchilada sauce was AMAZING, yum yum yum!!

    I love your blog, photos and recipes.. you rock my world!


  5. Wow…I’m so impressed by your weight loss and your recipies. They really look so good. However…I’m one of those “picky” types…hate most veggies and especially cauliflower…you really do make low carb look easy though. Good job!

  6. Jen Miller says

    Quick question about the enchilada sauce…

    Mine was SUPER thick – as in I ran out just dipping the “tortillas” in and had none for the top. I substituted Olive Oil for Canola (my body hates canola…if you get my drift) – would this be why? Was thinking of just adding a little water to thin it out next time if that was the case. I also substituted onion and garlic powder instead of the real thing.

  7. Barbara B says

    Oh, you’re killing me with these recipes. I finally made the oopsies and the first cheeseburger with onions, lettuce, tomato, was such a treat!

  8. wonder woman says

    I LOVE enchiladas! my "tortillas" are made out of egg, I make really thin crepes & fill them with shredded chicken that's mixed with onion, cilantro & cream cheese. I will definitely have to try your sauce! oh! and the crepes make great manicotti or stuffed "shells" 🙂

  9. Your Lighter Side says

    That sounds really good, wonder woman!

  10. Can you make the cauliflower taco shells, pizza crusts etc and freeze them after they have been cooked for use at a later date? Do they freeze well?

    • Yes you can freeze them. I’m not sure, however, how the taco shells would freeze… I have frozen the items that get cooked a second time again, however, and they’re fine.

  11. Your site is difficult to use. For instance I put in the search box enchilda….nothing, I clicked on the main meal, chicken link, it wasn’t there. I stumbled upon it….that should not be……

    • I totally hear you. That’s why I put together the cookbook and the other recipe menus– I feel the same way. The search engine isn’t as good as the one I used to have. I agree wholeheartedly. At the same time, the “cookbook” and the menus will get you to most recipes.

  12. Thank you thank you thank you!!! This is my favorite low carb recipe. Ever. The only thing I do differently is add chicken to the filler (I replace 2 cups of filler cheese with 2 cups of cut up chicken.) Again, thanks!!

  13. Ok, so HOW do you “properly” drain the cauli?? Mine always ends up super wet..?? Any tips? Thanks lady you ROCK! 🙂

    • If you use raw cauliflower you don’t even have to dry it! Just shred a cup for every cup of cheese and for every egg and you should be perfect. If you use frozen, what I like to do it let it thaw and then process it and then squeeze it out, either through a ricer or in cheesecloth or in my Chuck Norris culinary fists!

  14. raistlin90OP says

    It is not vegan if there is cheese or eggs in it.

  15. Hey, tried the enchiladas. Amazing. My wife and I love them. Then I made some for my mom and it blew her mind. Just wanted to say thanks for the awsome ideas. I recently took the cauli-tortillas and used them in place of pita bread when my dad and I made gyros. Came out pretty amazing.

  16. I’m looking forward to trying this. I was thinking I might do the lazy way, like I do old fashion enchiladas, and just layer the “tortillas” with sauce and chicken and a little more cheese. Saves time wrapping them.

  17. Hi, I just want to clarify the measurements as the country I live in uses metric rather than imperial, with the cauliflower is that 1 pound 16 ounces?

  18. Nancy Brown says

    I understand diced, but what do you mean by processed?

  19. Can you clarify the brand of spices you use for this? Are they single-ingredient? I ask because a LOT of spices aren’t gluten-free unless single-ingredient and/or specifically labeled. Same with seasonings/seasoning packets. Thanks.

  20. Thank you! I’ve been eating low calorie for a while now and suddenly my skinny Mister becomes diabetic. I have been trying to find foods he enjoys and won’t totally derail my weight loss. One thing he’s been missing are his enchiladas.
    Thank you, thank you, thank you!

  21. Island Mom says

    This was really good, though mine didn’t turn out quite right! I started with fresh cauli, weighing the head in the store. I thought it read 1/2 lb, so grabbed two (they were smaller.) But they made 18, so I must’ve had too much and should have added another egg. I had a difficult time getting them off the oiled cookie sheet, and they just dissolved when I put them in the sauce. So I layered them instead. 1 c sauce in the recipe was not enough. But the dish came out great! My 11 yr old, however, declared she doesn’t like Mexican (really?) and refused to touch it. I’ll try it again using Mediterranean flavors. I actually liked the delicateness of the cauli-tillas, and would try a similar mixture again, only spread it out on the whole sheet, slice into spatula-width squares after baking, and layer like lasagne.

  22. The enchiladas are delicious, but… Is the nutritional information correct on this recipe? Counting everything up, the numbers are coming out much higher than only 376 calories.


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