White Cauli Enchiladas

Ingredients:

4-6 medium-large flour tortillas

1 Cup of cauliflower diced into ½" pieces*

2 cups Colby and Monterey jack shredded cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

*Carnivores: use ½ cup of cauli and ½ cup of shredded or diced meat of your choice

Directions:

1- Preheat oven to 350° F. Grease a deep sided dish (approx 9x13)

2- Mix raw diced cauliflower (if using meat, also add the cooked meat in this step—do not use raw meat) and 1 cup of cheese in a large bowl. Portion this mix into your flour tortillas, and roll up burrito style. Place each burrito into your deep dish so they are snuggly pressed against each other.

3- In a medium sauce pan, melt the butter, stir in the flour, and cook for about 1 minute.

4- Add the chicken broth to the flour/butter pan; whisk together until smooth. Continue to heat over a medium heat until thick and bubbly.

5- Slowly add in the sour cream and green chilies while stirring, but do NOT bring to a boil.

6- Pour the sauce pan mixture over the enchiladas in your deep dish and add the remaining cup of cheese to the top.

7- Bake for 20 minutes; After baking, use a high broil for an additional 3 minutes to brown the cheese.

This will serve 2-3, it is definitely best fresh, but the leftovers can be taken for lunch the next day. The tortillas will get soggy if you keep the leftovers too long. Also, canned chicken works great if you do want to add meat to the mix. Shred it up when you mix it in with the cauli and cheese.

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