White Enchiladas – With Lightened Up Sour Cream Sauce

• Produce

  • 1 3/4 cups Cauliflower florets, raw
  • 1 1/2 cup Corn or sauteed diced vegetables
  • 2 tsp Garlic
  • 1/2 tsp Onion powder

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Buttery spread or oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 Tortillas

• Dairy

  • 2/3 cup Cheese
  • 1 cup Milk, unsweetened

• Other

  • optional 1 can (4.5oz diced green chiles
  • 1 1/2 cup Protein of choice (i used 1 can white beans

Found on chocolatecoveredkatie.com

Description

Directions

• Instructions *If serving to a crowd, double the recipe and bake in a 9×13 pan. Add first 7 ingredients to a pot. Bring to a full boil. Then cover and lower to simmer fifteen minutes or until cauliflower is fall-apart soft. Turn off heat and add lemon (and chiles, if using). Puree with an immersion or regular blender. Set aside. Preheat oven to 350 F. If using beans, mash them a bit with a fork. Stir together the protein and vegetables. Grease an 8-inch pan. Smooth 2/3 cup sauce into the bottom of the pan. Add a tortilla, place about 1/2 cup protein-veg filling in the middle, and roll it up, seam-side down. Push the tortilla towards the side of the pan, and add a second tortilla next to it, filling and rolling. Repeat until pan is full. Pour remaining cauliflower sour cream evenly over top. Sprinkle on cheese. Bake on the center rack 28 minutes or until lightly browned. Store leftovers covered in the fridge, 2-3 days. View Nutrition Facts