This recipe came about when I was thinking about my fridge and pantry ingredients. They were quick and easy to throw together and the left-overs make a handy lunch. Tasty and filling, just one enchilada seems to satisfy. Serve with a green salad and you have a full meal.
Put all of the crust ingredients in a large bowl and mix with a wooden spon until smooth. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom. Bake at 350, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.
As a long-term ketoer, low carb cauliflower casseroles are my everything. Recently I posted the Cauliflower alla Vodka Casserole and it was an instant hit, so I’m guessing you guys are big fans too! What I love about a cauliflower casserole is it’s versatility.