Ingredients:
“Tortilla”:
1 medium head of cauliflower (about 3 cups)
1 cup shredded mozzarella
1 egg white
Enchilada Sauce and filling:
1.5 cups diced tomatoes
2 cups low fat cheese
1tsp onion powder
1tsp oregano
2tsp cumin
1 Tbsp chili powder
2tsp garlic, chopped (or 1 Tbsp powder)
6 oz ground turkey (cooked weight)
pinch of salt and pepper
Makes 3 servings of 2 enchiladas each
Instructions:
Make tortillas first so they have a chance to cool. Preheat oven to 450 degrees.
Cut and chop (preferably in food processor) cauliflower until it is a fine texture. Mix in 1 cup of cheese and egg white.
Place spoonfuls of mixture onto a large pan with parchment paper. I found that it is easiest to make 6 small crusts but flattening out the dough with your hand until it is a very thin circle. Make this as thin as you can. Any extra thickness may result in a mushy middle and longer baking time. Making small crusts also will make them easier to flip.
Once formed, bake for 10 minutes. Check to see if the crust is starting to get crispy. If not, it will fall apart when you flip it.
Flip crust to get crisp on both sides. Bake for another 5 minutes. Remove from oven and set aside to cool.
To start enchilada sauce, add tomatoes (mix in food processor first to get more of a sauce texture), and herbs/spices. Heat on medium while stirring.
As sauce is heating up, put ground turkey in a pan and brown.
Once sauce is heated and turkey is browned, it is time to make the enchiladas!
Grease a pan or 9x13 casserole dish with olive oil or spray of Pam. Dip the tortillas in the enchilada sauce, making sure to cover both sides. Then divide up turkey and 1 cup of cheese equally to add to each enchilada. Roll them up and place the “seam” of the roll side down in the dish.
Once all enchiladas are added to the dish, add any of the remaining sauce and distribute the last cup of cheese eventually on top of the enchiladas. Bake for 12-16 minutes or until cheese is melted.
Enjoy!!
No comments:
Post a Comment