Chicken Enchilada Soup

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After just a few days of chilly weather, we are ready to pack it in and fully commit to soup season. There is something so comforting about a big bowl of soup or chili waiting on the stove top come dinnertime. We particularly like soups that have enough components in them to count as a complete meal. This chicken enchilada soup is one of our favorites and checks all of those boxes. Ultra comforting and flavorful broth? Yes. Protein from chicken and quinoa? Yes. Loads of veggies? Yes again! This soup is a complete meal all in one bowl and is great for dinner as well as a meal prep recipe for weekday lunches. You can top it with any of your favorite enchilada toppings for a delicious savory and spicy dinner.

Chicken Enchilada Soup

  • Servings: 6
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 A comforting and filling soup that checks off all the boxes for a rounded, complete meal.

Ingredients

  • 2 tbs olive oil
  • 1/2 yellow onion, diced
  • 2/3 cup shredded carrots
  • 3 garlic cloves, minced
  • 2 tbs tomato paste
  • 2 chicken breasts
  • 2 tbs taco seasoning
  • 1 can pinto beans, rinsed and drained
  • 2 cups cooked quinoa
  • 2 cups frozen corn
  • 1 1/2 cups enchilada sauce
  • 32 oz chicken broth
  • 4 cups packed kale
  • 1/2 cup heavy cream or half-and-half
  • salt and pepper to taste

Directions

  1. Heat a large dutch oven over medium-high heat. Add the olive oil, onion, carrots, and garlic to the pan. Cook until the onions start to become translucent, about 4 minutes. Add the tomato paste to the pot and cook another 3 minutes.
  2. Season the chicken breasts on both sides with salt and the taco seasoning mix. Add the chicken to the pot and cook for about 3 minutes per side. Make sure that any of the taco seasoning that didn’t end up on the chicken ends up in the pot. Add the pinto beans, quinoa, corn, enchilada sauce, and chicken broth to the pot. Bring to a low simmer, cover, and cook for 20 minutes.
  3. After the 20 minutes, remove the lid from the pot and remove the two chicken breasts. Add the kale to the pot and cover with the lid. Use two forks to shred the chicken into bite sized pieces. Add the chicken and heavy cream (or half-and-half) back to the pot and cook uncovered another 5-10 minutes. Season the soup to taste with salt and pepper.
  4. Ladle the soup into each of 4-6 bowls and top with your favorite enchilada toppings. We like shredded cheese, scallions, sour cream, or avocado.

Sweet Potato Jalapeno Popper Tacos

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This recipe came to be from a blissful kitchen mix-up when Jamie accidentally bought ingredients for two separate recipes she planned to cook. The original recipe we wanted to make was for sweet potato and pineapple tacos. We knew all of that starchy sweetness needed salt and spice and the first thing that came to mind were the ingredients in bacon wrapped jalapeño poppers. If all of this is sounding a bit weird to you, we get it. It’s a weird sounding recipe!! Trust us when we tell you that somehow it all works. There is a little bit of everything in this recipe – roasted sweet potatoes and pineapple, charred jalapeños and onions, salty thick cut bacon, and a cilantro lime crema. The flavors all meld together to create these deliciously unique tacos that simultaneously taste sweet and bring the heat. This recipe is perfect for a lazy Sunday afternoon watching football and the perfect way to bring in fall flavors.

Sweet Potato Jalapeno Popper Tacos

  • Servings: 8 tacos
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We love the combination of sweet and spicy in this unique taco recipe.

Ingredients For The Tacos

  • 2 large sweet potatoes, chopped into large bite-sized pieces
  • 1 yellow onion, sliced in half and then quartered lengthwise
  • 2 cups pineapple, chopped into large bite-sized pieces
  • 2 tbs vegetable oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp coriander
  • 6 slices thick cut bacon
  • 4 jalapenos
  • 8 taco sized tortillas
  • 1 cup shredded Mexican cheese blend
  • cilantro leaves, for garnish
  • 1 lime, cut into segments, for garnish

Ingredients For the Cilantro Lime Crema

  • 1/4 cup sour cream
  • 2 tbs mayonnaise
  • 1/3 cup packed cilantro
  • 1 clove garlic
  • juice and zest of 1 lime
  • 1/4 tsp paprika
  • salt, to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Make the cilantro lime crema. Combine all of the crema ingredients (sour cream – paprika) in a small blender. Blend until the cilantro is evenly distributed in the crema and all of the ingredients are well combined. Season the crema with salt and refrigerate until you are ready to use.
  3. Make the tacos. Combine the first seven taco ingredients (sweet potatoes – coriander) in a large bowl. Season well with salt and pepper and toss to coat.
  4. Lay three slices of bacon in the center of each of two large cookie sheets. Divide the sweet potato bowl ingredients around the bacon on each of the two sheets. Spread everything into a single layer and bake in the oven for 18-20 minutes. Halfway through the cooking time, flip the bacon and give everything a toss with a spatula so that all of the ingredients are equally browned. The bacon should be crispy and the sweet potatoes cooked through when you remove them from the oven. Leave the oven on for later use.
  5. While the bacon and sweet potatoes are cooking, turn on a gas burner to medium-high heat. Using tongs, roast the jalapeno peppers on all sides so that they are lightly charred. When the jalapenos are cool enough to handle, remove the stem and seeds, outside charred layer, and roughly chop the remaining peppers. Add them to the sweet potato mix and toss well to incorporate. If you do not have a gas range, you can replicate this step using the broiler of your oven after the sweet potatoes have finished cooking.
  6. Remove the bacon from the cookie sheets and onto paper towel to drain some of the fat, if necessary. Roughly chop the bacon from both cookie sheets and add it to the sweet potato mix. Combine the ingredients from each of the sheets onto one and tent with foil to keep warm until ready to serve.
  7. Lay the taco tortillas on the open cookie sheet in a single layer (as best you can). Sprinkle the cheese evenly over each of the tortillas and put in the oven to warm the tortillas and lightly melt the cheese. Remove the tortillas and assemble the tacos.
  8. Lay an even amount of taco filling onto each of the 8 tortillas. Top each taco with the cilantro lime crema and additional cilantro, if desired. Serve with lime wedges for garnish.

Instant Pot Hatch Chili Shredded Chicken

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We love a quick and easy taco night as a tasty way to get dinner on the table. Hatch chiles are in season in Colorado and we try our best to use them as much as we can this time of year and really soak up the smoky, spicy flavor they bring to a dish. We love to buy them pre-roasted at the farmers’ market but if you can’t do that, you can repeat that step yourself by buying them at the grocery store and broiling them in the oven. This shredded chicken comes together with the help of the roasted hatch chiles, our favorite salsa, and some sautéed onions and garlic. It is simple but incredibly tasty. You can use the chicken for tacos, enchiladas, or even as a meal prep recipe for salads and sandwiches throughout the week. Using the Instant Pot ensures this recipe is ready in under 40 minutes and makes very little mess in the kitchen, both great attributes of a weeknight recipe!

Instant Pot Hatch Chili Shredded Chicken

  • Servings: 6
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 A quick and easy recipe for delicious shredded chicken. We love to use this chicken for tacos, enchiladas, and as a meal prep recipe for salads and sandwiches.

Ingredients

  • 4 large chicken breasts
  • 1 medium yellow onion, thinly sliced
  • 4 clove garlic, roughly chopped
  • 4 roasted hatch chiles, stems and seeds removed and chopped
  • 1 tbs olive oil
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup of your favorite tomato based salsa
  • 1 cup water
  • 1 chicken bouillon cube
  • salt and pepper to taste

Directions

  1. Set the Instant Pot on the “saute” setting. Add the olive oil, sliced onion, and garlic to the Instant Pot. Sauté until the onions start to become translucent, about 4 minutes. Add the hatch chiles to the pot and cook another 2 minutes.
  2. Season the chicken breasts on both sides with the garlic powder, salt, and pepper. Add the chicken to the Instant Pot and sear for 3 minutes per side. You want to get the chicken nice and browned.
  3. Add the salsa, water, and chicken bouillon cube to the Instant Pot. Give everything a good stir so that the water reaches the bottom of the pot. Cover the pot with the lid and make sure that the steam release valve is closed. Switch the Instant Pot to the high pressure cook setting and set the timer for 15 minutes. When the timer goes off, release the steam and remove the chicken breasts from the pot. Shred the chicken with two forks and put it back in the sauce. Stir well to let the chicken soak up the juices in the pot and serve as desired.

Elote Pasta Salad

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Elote (Mexican street corn) is one of our absolute favorite side dishes to have during the summer. We have yet to find anyone that doesn’t like it and will find an excuse to squeeze it into any dinner menu that we plan. To change things up for our Memorial Day menu, we wanted to take everything that we love about elote and transform those flavors into a pasta salad to serve a bigger crowd. This recipe is the real deal. It’s cheesy, spicy, and has that hint of lime that makes it taste refreshing as well. We are obsessed with this recipe and hope it finds a way to your picnic tables this summer. If you’re already cooking on the grill, we encourage you the char the corn on there while you cook for a smoky flavor that can’t be beat.

Elote Pasta Salad

  • Servings: 8-10
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Everything we love about Mexican street corn folded into a warm delicious pasta salad. Bring on the summer barbecues!

Ingredients

  • 1 lb spiral pasta (we used fusili)
  • 4 ears fresh corn, shucked
  • 2 tbs olive oil
  • 1 8 oz package queso fresco
  • juice from 2 limes
  • 2 tsp paprika
  • 2 tsp Tajin
  • 1/2 cup packed cilantro, finely chopped
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and immediately put it back into the pot it was cooked in.
  2. While the water is coming to a boil, heat your oven broiler to high (if you are already cooking on the grill, feel free to do this step on the grill). Brush the ears of corn with the olive oil and be sure to coat on all sides. Put the corn onto a cookie sheet and broil until lightly charred. Rotate the corn as necessary so that most of the sides have a light char. Remove from the oven and set aside to cool.
  3. Once the pasta has finished cooking and it back in the pot, immediately crumble the queso fresco into the hot pasta and toss everything well to coat. The cheese will start to melt and make a light sauce for the pasta. Use a knife to remove the corn from the cobs and add the corn, lime juice, paprika, Tajin, and cilantro into the pot. Toss well to coat. Season to taste with salt and pepper and serve immediately. This dish is best served warm to room temperature.

Cauliflower Adobo Tacos

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Recently we were at a brewery in Columbus that had the best honey adobo chicken fingers. They were so tasty that we have talked about them at least a half a dozen times since we first ate them. When brainstorming what we wanted to make for Cinco de Mayo this year, we knew we wanted to combine the flavors of that honey adobo sauce with cauliflower for tacos. We have been really into subbing cauliflower as a meat-free alternative, and find with the right flavors we rarely notice we are eating vegetarian. We love the combo of flavors in our version of honey adobo sauce- the honey and vinegar are the perfect combination with the smokey chiles and tangy tomato paste. They are sweet and spicy and an excellent centerpiece for Cinco de Mayo or any taco night.

Cauliflower Adobo Tacos

  • Servings: 6-8 taco portions
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Sweet and spicy cauliflower tacos that pack a punch!

Ingredients

  • 2 tbs olive oil, divided
  • 1 large head of cauliflower, large stem and leaves removed and cut into large bite-sized pieces
  • 3 cloves of garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup chipotles in adobo, diced
  • 1/2 cup water
  • 1/4 – 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 1 tsp cumin
  • salt and pepper to taste
  • 8 taco-sized tortillas
  • your favorite taco toppings: avocado, red onion, cilantro, queso fresco, etc…

Directions

  1. Heat a large saute pan over medium-high heat. Add 1 tbs of olive oil and lay the cauliflower florets in a single layer in the bottom of the pan. Cook for about 7-8 minutes on one side, or until the cauliflower is brown but not burnt. You’ll want to check the cauliflower during this 7 minutes and adjust the heat as necessary to get the cauliflower to the correct color. After the 7 minutes has passed, flip the cauliflower over and repeat the same thing on the other side. Remove the cauliflower into a large bowl and gently tent with foil until later in the recipe.
  2. Add the remaining 1 tbs of olive oil to the pan along with the minced garlic. Saute for 2 minutes, or until the garlic is fragrant. Add the tomato paste to the pan and cook another 2 minutes. Add the chipotles in adobo, water, apple cider vinegar, and cumin to the pan. In the ingredients above we give the option to use between 1/4 and 1/2 cup of honey. If you are making this for younger kids or people with a more spice sensitive palate, use the full 1/2 cup. If you really want to bring the heat go for 1/4 cup. Like Goldilocks we went right in the middle at 1/3 cup and found that it was just right. Whisk well to combine and cook for another 3 minutes on medium heat, or until the sauce is starting to become sticky.
  3. Add the cauliflower back into the pan and toss well to coat. Cook for another 2 minutes so that the cauliflower can absorb the sauce.
  4. Serve the cauliflower in tortillas along with your favorite taco condiments. We particularly like the cauliflower with avocado, queso fresco, freshly sliced red onion, and cilantro.

Spicy Chorizo Queso

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Last week Justin Timberlake said “it’s gonna be May” and just like that, here we are rolling into Cinco de Mayo. Last year’s cinco celebrations were a bit bleak thanks to Covid quarantine and a general dismal state of mind. We are feeling much more festive this year and ready for any type of party (literally). We are starting off our menu with this Spicy Chorizo Queso and have to admit we are pretty obsessed with it. We use a variety of ingredients to bring the heat, including fresh jalapeños, pickled jalapeños, chorizo sausage, and chili powder. Unlike a lot of recipes you see out there, we add the chorizo into the queso (hence the red color). It might not be quite as photogenic but it is bursting with flavor. The final result is a complex combo of flavors that have us wanting to eat the entire bowl and calling it dinner. We won’t judge if you go that route as well.

Spicy Chorizo Queso

  • Servings: 8-10
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A queso that is perfect for your Cinco de Mayo celebrations or any gathering in need of a spicy dip.

Ingredients

  • 6 oz chorizo
  • 1 jalapeño, stem and seeds removed, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 yellow onion, finely chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 1/2 cups half and half
  • 1 cup gently packed, shredded chihuahua cheese
  • 1/2 cup shredded Mexican cheese blend
  • pickled jalapenos, for garnish
  • cilantro, for garnish
  • salt and pepper to taste

Directions

  1. Heat a medium sized pot over medium-high heat. Add the chorizo (removing any casing) and cook until the chorizo is just cooked through. Remove the chorizo with a slotted spoon into a bowl and drain all but 1 tbs of the fat from the pot.
  2. Put the pot back on the heat and reduce to the heat to medium. Add the jalapeno, garlic, and onion to the pot. Cook 3-4 minutes, or until the onion starts to become translucent. Add the cumin, chili powder, and half and half to the pot.
  3. When the half and half starts to simmer, add about 1/3 of the cheese and stir well with a whisk to combine. When the first batch of cheese is melted, add another 1/3 and whisk to combine. Repeat with the remaining 1/3 of the cheese and again, whisk until the sauce is completely combined. Use a slotted spoon to add all but 2 tbs of the chorizo back to the pot. You want to leave behind any fat that drained while it was resting. Reduce the heat of the pot to low and let the sauce cook for 10 minutes. Whisk occasionally to make sure that nothing is sticking to the bottom of the pot. Season to taste with salt and pepper.
  4. Transfer the queso to a large serving bowl. Garnish with the remaining 2 tbs of chorizo, lots of fresh cilantro, and pickled jalapenos. Serve with your favorite chips for dipping.

Semi-Homemade Fish Tacos

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Last week we shared one of our favorite recipes for Spicy Slaw. We love this recipe because it can easily be paired with burgers, tacos, and even eaten plain as a salad. Today we are sharing one of our favorite uses of the slaw with this recipe for semi-homemade fish tacos. We use frozen fish filets in this recipe so that we can prepare the rest of the ingredients while the fish is cooking. This saves us a ton of time and cleanup in the kitchen and allows us to focus on preparing and incorporating fresh ingredients. Our taco toppings are fairly simple in this recipe, as this is a recipe we often use for weekday lunches. If you have more time in the kitchen, the sky is the limit with where you can take these. If you have some extra time, this recipe would pair perfectly with our avocado crema, red onion, and cotija cheese. We’d love to hear how you make it your own!

Semi-Homemade Fish Tacos

  • Servings: 6 tacos
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Our quick and easy recipe for semi-homemade fish tacos.

Ingredients

  • 2 frozen breaded fish filets (we used Trader Joe’s panko crusted tilapia)
  • 6 taco shells
  • 1 can black beans
  • Spicy Slaw
  • 1 cup cherry tomatoes, sliced in half
  • Shredded Cheddar Cheese
  • Salsa

Directions

  1. Prepare the fish according to package directions.
  2. While the fish is cooking, prepare the spicy slaw and set aside.
  3. Drain and rinse the black beans and heat in a pot over medium heat.
  4. When the fish is finished cooking, slice the fish into 1/2 inch pieces.
  5. Assemble the tacos. Place a generous portion of slaw in the taco shell. Top with black beans, fish, tomatoes, shredded cheddar and salsa. Serve immediately.

Seven Layer Dip Nachos

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We have arrived at Super Bowl week! We have always loved celebrating the Super Bowl with huge food spreads, lots of friends, and family, but this year is most exciting for Kidd because the Tampa Bay Buccaneers will be playing. Kidd has been a Bucs fan through thick and thin, so this year we have set out to make a menu that is extra special. While our gathering may be a bit smaller, we fully plan to indulge in an epic Super Bowl spread.

Jamie hates seven layer dip. Let’s just put that out there into the world and get it off our chests. The layering of all of these different ingredients- some of which should be hot, some of which should be cold- is just a huge no no. The only problem with her dislike of seven layer dip is that everyone else in the family loves it. Can’t get enough. When brainstorming recipes for this year’s Super Bowl, we knew we had to form some sort of compromise so that the seven layer fans get their fix, but make sure that Jamie wouldn’t be repulsed by the idea of eating cold refried beans. Enter Seven Layer Dip Nachos. A recipe to make all of the people happy. We have baked the chips, cheese, refried beans, and chiles before topping them with all of the ingredients we prefer to have cold. To spice things up, we have made a chipotle lime sour cream and added our homemade guacamole. If you’re not in the mood to cook any more than you have to, you can easily purchase sour cream and guacamole at the grocery store and call it a win. These nachos are a gorgeous heap of cheesy goodness and the perfect game day appetizer for hungry football fans.

Seven Layer Dip Nachos

  • Servings: 8-10
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Our version of Seven Layer Dip made into nachos!

Ingredients for the Nachos

  • 1 bag of your favorite tortilla chips
  • 8 oz shredded Mexican cheese blend
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) green chiles, drained
  • 2-3 tbs sliced black olives
  • 1/2 cup pico de gallo, drained well
  • 1/2 recipe of our homemade guacamole

Ingredients for the Chipotle Lime Sour Cream

  • 1 cup sour cream
  • 1 chipotle in adobo, minced
  • 1 tsp cumin
  • juice from one lime
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees. Lay half of the chips onto a small cookie sheet in an even layer. We like the nachos to be piled high, so if it looks like the sheet tray is getting little crowded, that’s okay! Just make sure the chips are in an even layer so they don’t spill in the oven.
  2. Use a spoon to dollop half of the refried beans, green chiles, and shredded cheese over the first layer of nachos. Add the remaining tortilla chips on top of the first layer and repeat the dollops of refried beans, green chiles, and cheese. Bake the nachos in the oven for 10 minutes, or until the cheese is nice and melted.
  3. While the chips are baking, make the sour cream. Whisk the sour cream, chipotle in adobo, cumin, and lime juice in a small bowl. Season to taste with salt and pepper.
  4. When the cheese is melted onto the chips, remove from the oven and let the topping games begin! Dollop the sour cream, pico de gallo, and guacamole around the chips, trying to get the toppings into all of the nooks and crannies. Sprinkle with the olives and serve immediately.

Shrimp Taco Salad

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We love mixing up our protein options by incorporating fish and seafood into our menu planning. This salad is the perfect way to bring shrimp to your lunch table in under 30 minutes. Tajin is a Mexican seasoning blend of chili powder, lime and salt. We eat it on just about anything – fruit included! Using the tajin gives the salad a citrusy punch that is complimented by the yogurt and avocado crema salad dressing. We have intentionally made this salad to be on the lighter side, but if a salad just won’t cut it for your appetite, this recipe can easily be put in taco shells or tortillas and topped with cheddar or cotija cheese to bulk it up. For us, this is a perfect weekday lunch to have while working from home.

Shrimp Taco Salad

  • Servings: 2 lunch servings
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A lunch salad that is filled with flavor and comes together in under 30 minutes; a great recipe for a weekday lunch while working from home.

Shrimp Ingredients

  • 1 tbs olive oil
  • 1/2 lb shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs tajin

Salad Ingredients

  • 1 avocado
  • 1/2 lemon, juiced
  • 1 package (8 oz) coleslaw mix
  • 2 roma tomatoes, diced
  • 1 can of black beans, drained
  • 1 single serving package (5.3oz) non-fat Greek yogurt
  • salt and pepper to taste

Directions

  1. Season and cook the shrimp. Season the shrimp with salt, pepper and tajin. In a medium pan, heat the olive oil and cook the shrimp fully through (about 3 minutes per side). Remove from heat and set aside.
  2. In a small bowl, combine the yogurt and 1/2 avocado and mix until the avocado is fully blended with the yogurt. Add the lemon juice and season to taste with salt and pepper.
  3. In a large mixing bowl, combine the coleslaw mix, tomatoes, beans and cooked shrimp. Toss with the yogurt/avocado dressing.
  4. Optional – if you want to make this dish more hearty, you can put the salad mix in a tortilla to make a wrap or serve as individual tacos.

Cauliflower & Chickpea Enchiladas

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We have seen a lot of New Year’s resolution posts on our social media accounts, and one of the most common food goals people are talking about is the desire to eat more plant based. Eating plant based has a number of benefits for our bodies and the environment; including a reduced carbon footprint and greenhouse emissions. Our mom eats mostly plant based and we will never forget when she ordered the surprise vegetarian dinner at a steak house only to have a bowl of pasta served to her. We view cooking plant based meals as a fun challenge; we like to experiment with new ingredients and flavors and not just replace meat with pasta or other empty carbs. When we have a successful dish like these enchiladas, we don’t even miss the meat.

Cauliflower & Chickpea Enchiladas

  • Servings: 4
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A plant based recipe that everyone will love. These enchiladas are so delicious we promise you won’t be distracted they are vegetarian.

Ingredients

  • 1 head of cauliflower, stem removed and florets chopped into bite sized pieces
  • 4 tbs olive oil, divided
  • 1/2 yellow onion, diced
  • 2 chipotles in adobo, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can chickpeas, drained
  • 1/3 cup sour cream
  • 1/4 cup water
  • 1 cup frozen corn, thawed (we love Trader Joe’s frozen roasted corn)
  • salt and pepper to taste
  • 4 large burrito-sized torillas
  • enchilada sauce (anywhere from 10 – 16 oz)
  • 1 cup shredded Mexican cheese blend
  • chopped green onions, for garnish (optional)

Directions

  1. Preheat the oven to 400 degrees.
  2. Drizzle the cauliflower with 2 tbs olive and season well with salt and pepper. Lay the cauliflower in an even layer and bake in the oven for about 20 minutes, or until the cauliflower is roasted and fork tender. Leave the oven on and reduce the head to 350 degrees, as you will need to bake the enchiladas after they are assembled.
  3. While the cauliflower is cooking, heat a large saute pan over medium-high heat. Add the remaining olive oil and onion to the pan. Cook for about 4 minutes, or until the onion starts to caramelize. Add the chipotles in adobo, cumin, coriander to the pan; mix to combine and let the spices toast on the bottom of the pan.
  4. Add the chickpeas, sour cream, and water to the pan. Stir to combine and cover. Cook on medium heat for about 5 minutes to soften the chickpeas. Remove the lid and mash half the chickpeas with a potato masher or a large fork. Add the corn and gently fold in the with a spatula to combine. If the cauliflower has not finished cooking by this point, remove the pan from the heat until the cauliflower is cooked. When the cauliflower is roasted and tender, to the pan and mix everything well to combine.
  5. Lay the four tortillas onto your counter top or cooking space. Divide the cauliflower mix amongst the four tortillas. Do the best you can to roll them into burritos.
  6. Spray a pyrex baking dish with cooking spray. Use a spoon to layer about 1/3 cup of the enchilada sauce onto the bottom of the baking dish. Add the four burritos to the pan in an even layer. Top the burritos with the remaining enchilada sauce and sprinkle with the shredded cheese. Spray a piece of foil with cooking spray and cover the baking dish. Bake in the oven for 20 minutes, the first 15 minutes covered in foil and the last 5 minutes uncovered to let the cheese get melty and bubbly. Top with green onions, cilantro, or avocado if you wish and serve immediately.