1 head of cauliflower
1 7 ounce can of chopped green chiles
1/2 pound grated Monterey jack cheese
1 onion diced
1/2 red pepper diced into little teeny pieces.
pinch salt and peps to taste
1/2 tsp. ground cumin
1 tsp. southwest mixed spices (I like the Penzey's blend)
3/4 cup no fat sour cream
12 corn tortillas
1 10 oz can of enchilada sauce
MYO Guacamole (see previous recipe, it's here somewhere)
Steam cauliflower til tender then cut into teeny pieces (or, be a lazy a$$ like me and food processor it).
Throw everything else up to the tortillas on the list into a bowl with the cauliflower and mix til happy.
Coat the bottom of a 10x13 baking pan with some of the enchi sauce. Pour the rest of the enchi sauce on a plate. Dip a tortilla into the sauce... shake off excess (without shaking the stupid tortilla on the floor where your dog can enjoy it and then have serious intestinal discomfort). Scoop 1/12 of filling into middle of soaked tortilla then roll up and place seam side down in pan. If there's a little sauce left on the plate, drizzle it over the 'ladas. Cover pan with foil and bake 30 minutes. Top with guacamole.
Will I make these again? I'm not sure. We all liked them but I don'r think they will join the regular "must have" list.