Enchilada kind of Friday



I love the cooler weather coming in, like seriously I LOVE the cool crisp mornings. I have trouble eating spicy things when it is already scorching hot outdoors. I feel like it is time to chow down on some spicy Tex-Mex, guilt free!

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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