Recipe of the day Low carb cheese enchiladas
These amazing enchiladas are made with cauliflower and low carb sauce and only provide around 3 grams of net carbohydrates per piece.
Servings: 6 portions of 2 enchiladas each
Preparation time: 45 min
Enchiladas ingredients:
- 500 grams / 3 cups thawed frozen cauliflower chopped into small pieces
- 3 eggs
- 3 cups of grated mozzarella
Enchilada sauce ingredients:
- ½ cup chopped onions
- 2 cloves of garlic chopped or crushed
- 1 tablespoon chili powder
- 4 tablespoons olive oil
- 1 teaspoon oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup low carb pizza or tomato sauce
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
Preparation:
- Preheat the oven to 220 degrees.
- Mix cauliflower, eggs and cheese.
- Form 12 15 cm round enchiladas on 2 greased baking trays.
- Bake the enchiladas for 12 to 14 minutes or until the edges are lightly browned.
- Once cool, carefully remove the enchiladas from the baking tray.
- Preheat the oven to 180 degrees.
- Place the onions, garlic, chili powder and oil in a frying pan and heat the mixture over a medium heat for 5 minutes until the onions are soft.
- Add the oregano, cumin, salt, pepper and sauce and stir until hot.
- Mix the cheese.
- Dip each enchilada into the heated sauce and place golden side up in an ungreased casserole. Spoon some of the cheese mixture onto each enchilada.
- Roll the enchiladas and place them on a baking sheet. Pour the remaining sauce and cheese over the enchiladas.
- Bake the enchiladas for 20 minutes until the cheese is golden.
- Optional: add small pieces of lettuce, olives and fresh, chopped tomatoes to the enchiladas.
Nutritional values:
- Calories: 376 kcal
- Carbohydrates: 8 g
- Of which net carbohydrates: 6 g
- Protein: 25 g
- Fat: 32 g
- Dietary fiber: 2 g