CAULIFLOWER ENCHILADAS RECIPES

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BUTTERNUT SQUASH & CAULIFLOWER ENCHILADAS RECIPE | EATINGWELL



Butternut Squash & Cauliflower Enchiladas Recipe | EatingWell image

The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store.

Provided by Breana Killeen

Categories     Healthy Butternut Squash Recipes

Total Time 55 minutes

Number Of Ingredients 11

2 (11 ounce) cans whole tomatillos, drained
2 cups diced white onion, divided
¾ cup packed fresh cilantro
2 small cloves garlic
1 serrano or jalapeño chile, chopped, seeded if desired
2 tablespoons lime juice
1?½ teaspoons ground cumin
16 (5 to 6 inch) corn tortillas
2 cups frozen diced butternut squash
2 cups frozen cauliflower florets
2 cups shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 425 degrees F.
  • Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup squash, 1/2 cup cauliflower, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, squash, cauliflower and onion. Spread the remaining sauce on top.
  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes more.

Nutrition Facts : Calories 264.1 calories, CarbohydrateContent 33.7 g, CholesterolContent 25.1 mg, FatContent 10.4 g, FiberContent 5.7 g, ProteinContent 11.8 g, SaturatedFatContent 5.7 g, SodiumContent 290.4 mg, SugarContent 4.9 g

ROASTED CAULIFLOWER ENCHILADAS RECIPE - RECIPES.NET



Roasted Cauliflower Enchiladas Recipe - Recipes.net image

Go for a flavorful and healthy meal for breakfast with these cauliflower enchiladas made with homemade enchilada sauce. A decadently vegetarian dish.

Provided by Everett Dean

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 5

1 cauliflower
1 red enchilada sauce
8 pcs flour tortillas
15 oz rinsed and drained pinto beans
8 oz recommend either a Mexican blend or Pepperjack shredded cheese

Steps:

  • Heat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish with cooking spray.
  • Prepare the roasted cauliflower and red enchilada sauce according to directions.
  • Once the enchilada sauce is ready to go, pour 1/4 cup sauce into the bottom of the baking dish, and spread it around evenly with a spoon to cover the entire surface.  Set aside.
  • Place a tortilla flat on a plate, and spoon a heaping tablespoon of enchilada sauce into the center of the tortilla. Spread it around evenly with a spoon. 
  • Add shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and roasted cauliflower. Roll up the enchilada, and place it in the prepared baking dish, seam side down. 
  • Repeat with the remaining tortillas, cheese, beans, and cauliflower then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
  • Bake uncovered for 20 to 25 minutes until the enchiladas are heated through and the tortillas are a bit crispy.
  • Remove from the oven, garnish with tons of toppings, and serve warm.

Nutrition Facts : CarbohydrateContent 61.42g, CholesterolContent 28.92mg, FatContent 14.16g, FiberContent 10.89g, ProteinContent 23.54g, SaturatedFatContent 6.31g, ServingSize 8.00 , SodiumContent 574.58mg, SugarContent 0.00, UnsaturatedFatContent 4.40g

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