Preparation Time: 3 mins
Cooking Time: 20 mins
Rating:
FatSecret Members Average Rating
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by member: BrianCL
Cheesy Enchiladas
Low-carb enchiladas.
Ingredients
Directions
- 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.
- Preheat oven to 350 °F (175 °C).
- 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.
- 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.
- 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.
91 members have added this recipe to their cookbook.
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Quick and easy delicious dish.
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Nutritional Summary:
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There are 518 calories in 1 serving of Cheesy Enchiladas.
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Calorie Breakdown: 67% fat, 6% carbs, 27% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
2166 kj
26%
518 kcal
Fat
38.36g
55%
Saturated Fat
16.05g
80%
Trans Fat
0g
Monounsaturated Fat
7.534g
Polyunsaturated Fat
1.388g
Carbohydrates
8.28g
3%
Sugar
4.55g
5%
Fibre
3.3g
Protein
34.16g
68%
Salt
3.89g
65%
Cholesterol
192mg
Potassium
185mg
9%
Calorie Breakdown:
Carbohydrate (6%)
Fat (67%)
Protein (27%)
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*Based on an RDI of 2000 calories
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