Stacked Cauliflower Enchilada with Green Chile Sauce
Experience a bold and flavorful twist on a classic with this Stacked Cauliflower Enchilada with Green Chile Sauce recipe! Perfect for vegetarians or anyone looking to add more veggies to their meal rotation, this dish layers roasted cumin- and chili-spiced cauliflower between soft corn tortillas, all smothered in zesty green chile sauce and melted cheddar cheese. This recipe is as visually stunning as it is delicious, with golden-brown cauliflower, bubbling cheese, and fresh cilantro creating a vibrant centerpiece for your table. Easy to make in just under an hour, it’s the ultimate weeknight dinner or weekend comfort food. Serve each slice with a dollop of cool sour cream, a squeeze of fresh lime, and savor the smoky, tangy flavors in every bite. Perfect for meal prep or serving a crowd, this enchilada stack is sure to become a new favorite!
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Recipe Information
Ingredients
- 4 cups Cauliflower florets
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Corn tortillas
- 1 cup Shredded cheddar cheese
- 2 cups Green chile sauce (store-bought or homemade)
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro (chopped)
- 2 Lime wedges
Instructions
Preheat your oven to 425°F (220°C).
On a large baking sheet, toss the cauliflower florets with olive oil, ground cumin, chili powder, salt, and black pepper until evenly coated.
Roast the cauliflower in the preheated oven for 20-25 minutes, stirring once halfway through, until golden brown and tender.
Reduce the oven temperature to 375°F (190°C).
In a 9x9-inch baking dish, spread a thin layer of green chile sauce on the bottom.
Place a layer of corn tortillas (about 2, overlapping as necessary) on top of the sauce.
Add a layer of roasted cauliflower, followed by a sprinkle of shredded cheddar cheese, and a spoonful of green chile sauce. Repeat this process with the remaining tortillas, cauliflower, cheese, and sauce, ending with a layer of green chile sauce and cheese on top.
Cover the baking dish with aluminum foil and bake in the oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchilada stack cool slightly, then slice into portions.
Serve each portion with a dollop of sour cream, a sprinkling of fresh cilantro, and a squeeze of lime juice. Enjoy!
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.3 g | 135% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4635 mg | 202% | |
| Total Carbohydrate | 200.8 g | 73% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 34.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1346 mg | 104% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
