These cauliflower enchiladas are incredibly satisfying and flavorful. Chipotle-roasted cauliflower is combined with sharp cheddar for a melty filling, rolled into flour tortillas, and baked with a homemade enchilada sauce until hot and bubbly.
I made you dinner!
These chipotle cheddar cauliflower enchiladas are a perfect weeknight meal — filling, comforting, and ideal for taco or enchilada night.
The best part is the toppings: pile on whatever you have for extra brightness and texture.
Enchiladas were one of the first dishes I ever made for Eddie and quickly became a favorite. I’ve made many versions over the years, but I’d never tried cauliflower as the main filling until now — and it’s delicious.
I often roast vegetables with bold spices for dishes like sheet pan cauliflower and black bean fajitas, so the idea to use roasted cauliflower in enchiladas felt natural. Roasting the cauliflower first is worth the extra step — it softens and caramelizes the florets so they hold up inside the tortillas and add great flavor.
The cauliflower is roasted with chipotle chili powder and smoked paprika for a smoky, slightly spicy profile. While it roasts, a simple homemade enchilada sauce comes together on the stove — homemade sauce makes a big difference and lifts these enchiladas above anything from a can.
I based the filling on a classic cheese enchilada recipe, adding the roasted chipotle cauliflower to the sharp cheddar. The combination is rich, melty, and deeply satisfying.
After assembling the rolled tortillas in a baking dish, they’re topped with sauce and extra cheese, then baked until bubbly. Serve them straight from the oven with plenty of fresh toppings and everyone will get excited when this hits the table.
Our favorite toppings are:
Shredded lettuce
Chopped tomatoes
Pickled onions
Sliced scallions
Cotija cheese
Fresh cilantro
Avocado
Use whatever you have on hand — toppings add freshness, crunch, and extra flavor.
Just look at that pan!
This dish is also a great option to bring to someone in need — it travels well and can be adapted with the filling you think they’ll like best. We all love these enchiladas.
Chipotle Cheddar Cauliflower Enchiladas
Chipotle Cheddar Cauliflower Enchiladas
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Ingredients
- 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
enchilada sauce
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 ½ cups low-sodium chicken stock
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- toppings: shredded lettuce, tomatoes, green onions, pickled onions, cilantro, avocado, cotija cheese
Instructions
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Preheat the oven to 425°F. Arrange the cauliflower florets on a baking sheet.
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Drizzle with olive oil and toss to coat. Sprinkle with chipotle chili powder, smoked paprika, cumin, and a generous pinch of salt and pepper. Roast for 15 to 20 minutes, until golden and tender.
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While the cauliflower roasts, prepare 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 golden brown, about 2 minutes. Add the chicken stock, tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, and smoked paprika. Whisk and bring to a simmer, then reduce heat to low and cook 5 minutes more.
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Spray a 9×13-inch baking dish with nonstick spray. Spread about ½ cup of the enchilada sauce across the bottom of the dish. Pour about ⅓ cup of sauce onto a large plate for dipping the tortillas.
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Dip each tortilla into the sauce on the plate, then fill with a spoonful of roasted cauliflower and a handful of grated cheddar. Roll up and arrange seam-side down in the baking dish — you can fit two rows of 6 or 7 tortillas. Repeat until all tortillas are filled. Pour remaining sauce over the top and sprinkle with the remaining cheese. If any cauliflower remains, scatter it on top.
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Reduce the oven temperature to 400°F.
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Bake for 20 minutes, until the cheese is melted and bubbly. Serve immediately with your desired toppings.
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The filling!