These cauliflower enchiladas are so satisfying and delicious! Chipotle roasted cauliflower is mixed with sharp cheddar for a melty filling and stuffed in a flour tortilla. Baked with sauce until warm and cheese, these are divine!
I made you dinner!
These chipotle cheddar cauliflower enchiladas are a delicious weeknight favorite. They are so filling and perfect for taco night!
And here’s a secret: the excitement is alllll in the toppings.
Lots of toppings for everyone!
It’s been far too long since I shared an enchilada recipe! If you’ve been around here forever, you might know that enchiladas were one of the first (if not, theeee first) dishes that I ever made for Eddie. They became a favorite for both of us and to this day, are still a major go-to for us.
I’m always looking for new ways to spice things up and add uniqueness to the dish. And while I’ve made many variations, I’ve never made a cauliflower enchilada before. It sounded delish!
One of the most made recipes from the side are these cauliflower and black bean sheet pan fajitas. They are extremely hearty and filling and ridiculously flavorful too. So I knew the combo would work in enchiladas!
They are slightly high maintenance because this recipe does require roasting the cauliflower first. That ensures that the veggies get tender enough to wrap in the filling. It makes the dish so much better!
I roast the cauliflower first with chipotle chili powder and lots of smoky seasoning.
While the cauliflower roasts, I make the enchilada sauce. This is what MAKES the recipe. It’s so simple and delicious! For years I used canned enchilada sauce, then once I started making the homemade stuff, it changed everything.
This makes the enchiladas taste like the best enchiladas you’ve ever had!
I make a classic cheese enchilada and they are incredible. So I took that recipe and added the roasted chipotle cauliflower to the filling. Oh my gosh – these are fab!
Baked and topped with extra cheese, then blanketed in allll the toppings… we all get super excited to see this on the dinner table.
Our favorite toppings are:
Shredded lettuce
Chopped tomatoes
Pickled onions
Sliced scallions
Cotija cheese
Fresh cilantro
And even avocado!
Just depends on what you have in the fridge. The toppings can make it so much more enjoyable and even more filling.
Just look at that pan!
This is also one of my favorite dishes to make for others – if you’re looking to take a meal to a family in need, this is an excellent option and use can use the filling that you think they’d like best!
We all loooovvvveee them.
Chipotle Cheddar Cauliflower Enchiladas
Chipotle Cheddar Cauliflower Enchiladas
These cauliflower enchiladas are so satisfying and delicious! Chipotle roasted cauliflower is mixed with sharp cheddar for a melty filling and stuffed in a flour tortilla. Baked with sauce until warm and cheese, these are divine!
- 1 medium head cauliflower, cut into small florets (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- kosher salt and pepper
- 16 ounces sharp white cheddar cheese, freshly grated
- 12 to 14 flour tortillas, 4-inch in diameter
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Preheat the oven to 425 degrees F. Place the cauliflower on a baking sheet.
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Drizzle with the olive oil and toss. Sprinkle on the chipotle chili powder, smoked paprika, cumin and a big pinch of salt and pepper. Roast for 15 to 20 minutes, until golden.
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While the cauliflower roasts, make the enchilada sauce.
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Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.
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Spray a 9×13 inch baking dish with nonstick spray. Take about ½ cup of enchilada sauce and spread it on the bottom of the dish. Take a large plate and add ⅓ cup of enchilada sauce on it.
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Take each tortilla and dip it into the enchilada sauce on the plate. Fill it with a spoonful of the cauliflower and a handful of the cheese. Roll up the tortilla and place it in the dish – I like to do two rows of 6 or 7 tortillas. Repeat with remaining tortillas. Cover the tortillas with the sauce that is left and then sprinkle with the remaining cheese. If there is cauliflower left, you can add it on top too.
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Reduce the oven heat to 400 degrees F.
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Bake for 20 minutes, or until the cheese is bubbly and melty. Serve immediately with your desired toppings.
The filling!
