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6 servings
Prep Time:
3 mins
Cook Time:
20 mins
Meal Type:
Main Dishes
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Cheesy Enchiladas

Low-carb enchiladas.



  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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Nutrition summary:

There are 518 calories in 1 serving of Cheesy Enchiladas.
Calorie break-down: 67% fat, 6% carbs, 27% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 345
Calories 518
% Daily Values*
Total Fat 38.36g 59%
  Saturated Fat 16.05g 80%
  Polyunsaturated Fat 1.388g  
  Monounsaturated Fat 7.534g  
Cholesterol 192mg 64%
Sodium 1557mg 65%
Potassium 185mg  
Total Carbohydrate 8.29g 3%
  Dietary Fiber 3.3g 13%
  Sugars 4.55g  
Protein 34.16g  
Vitamin A 129% Vitamin C 393%
Calcium 340% Iron 41%
of RDI*
(518 calories)
26% of RDI
Calorie Breakdown:
Carbohydrate (6%)
Fat (67%)
Protein (27%)
* Based on a RDI of 2000 calories