Cauliflower Tortilla Enchiladas with Creamy Green Sauce
Makes 3-4 servings
1 c riced cauliflower, cooked
3/4 c egg whites
1/4 c coconut flour
~4 tbsp avocado oil
1 can green enchilada sauce
~8 oz plain Greek yogurt
~1 lb cooked chicken, beef, or pork, shredded
~2 c finely shredded cheese (Jack and/or Mexican blend)
3 eggs, optional
Directions:
1. Stir together enchilada sauce and yogurt in a small saucepan. Heat over low heat until hot, stirring occasionally. Do not boil.
2. Combine cauliflower, egg whites, and coconut flour in a small bowl. Mix well.
3. Pour ~1.5 tsp avocado oil into small frying pan. Turn burner on medium low. Add a heaping 2 tbsp of cauliflower mix to pan and spread out as thin as possible.
4. Flip carefully when bottom of tortilla is golden. Repeat steps 3 and 4 for each tortilla.
5. Ladle a small amount of sauce onto a medium plate, then place tortilla on top.
6. Add a thick layer of chosen meat and cheese on top of tortilla, then place in oven on 275-300F.
7. When cheese is melted, top with another scoop of sauce, then layer tortilla, meat, and cheese. Melt cheese in oven. Can repeat step 7 for one more layer, if desired.
8. Add a final tortilla, sauce to cover, and top with cheese. Melt cheese in oven, then serve.
Optional: top with a fried egg, New Mexico style.
Enjoy!
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