| 1. |
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. |
| 2. |
Preheat oven to 350 °F (175 °C). |
| 3. |
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. |
| 4. |
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. |
| 5. |
Pour remaining tomato mixture over enchiladas, and top with the rest of the cheese. Bake uncovered for 20 minutes, or until cheese is melted. |
| 6. |
Optional: top with shredded lettuce, olives and chopped, fresh tomato. |
