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White Enchiladas – With Lightened Up Sour Cream Sauce

These deliciously lightened-up & vegan enchiladas are the ultimate healthy comfort food!

These deliciously lightened-up & vegetarian white enchiladas are the ultimate healthy comfort food! Full recipe: @choccoveredkt


♥ Extra cheesy & homemade enchiladas.

Completely vegetarian enchiladas that are high in protein, great for weeknights or for feeding a crowd, and they’re surprisingly popular even with non-vegetarians.

I served them to two hardcore meat eaters this past weekend, and the results were overwhelmingly positive – my meat-eating friends loved the vegan enchiladas!

Who knew!

Both of them asked for seconds, and the three of us went through a 9×13 pan of enchiladas in under two days.

sour cream enchiladas

The homemade “sour cream” sauce really ups the comfort factor, and it’s hard to believe there’s no cream in the recipe.

Everyone who’s tried the sauce is always shocked to find out about the cauliflower.

You would absolutely never suspect it’s in there!

vegan enchiladas


How To Make The Enchiladas:

Smooth 2/3 cup of the sauce into the bottom of a baking pan.

Add a tortilla, place about half a cup of filling in the center, and roll it up seam-side down.

Push the tortilla to the side of the pan, and repeat the process with the remaining tortillas until you’ve filled up the pan.

Pour the remaining sour cream sauce evenly over top, and bake until lightly browned.

These deliciously lightened-up & vegetarian enchiladas are the ultimate healthy comfort food! Full recipe: @choccoveredkt

These hearty and healthy vegetarian enchiladas will keep you full for hours.

They were a perfect choice for dinner before heading out to a late-night party in the city to celebrate Halloween, one of my favorite nights of the year.

Can you guess my costume this year?


I start brainstorming Halloween costumes early.

Eating chocolate, dressing up, and getting to be creative are three of my favorite things, and I only wish the holiday came more than once a year.

This year’s costume was Bumble, as in the dating app.

My first thought was to buy a bunch of Ken dolls dressed as different professions and dangle them from the wings.

But making my own cut-out figures seemed like a much more practical—and less expensive—idea. I had an embarrassing amount of fun drawing and cutting out the Bumble men.

And the costume was much more comfortable than the year I went as a Biker Chick.

These deliciously lightened-up & vegan enchiladas are the ultimate healthy comfort food! Full recipe: @choccoveredkt


Lightened Up Sour Cream Enchiladas

Adapted from Vegan Pasta Alfredo Recipe

White Enchiladas – With Lightened Up Sour Cream Sauce

Total Time: 28m
Yield: 4 enchiladas
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1 3/4 cups raw cauliflower florets (190g)
  • 2 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 cup unsweetened milk of choice
  • 1-2 tbsp buttery spread or oil
  • 2 tsp lemon juice
  • 4 tortillas (45g each)
  • 1 1/2 cup protein of choice (I used 1 can white beans)
  • 1 1/2 cup corn OR sautéed diced vegetables
  • 2/3 cup to 1 cup cheese, such as Daiya vegan, or nutritional yeast
  • optional 1 can (4.5oz) diced green chiles


*If serving to a crowd, double the recipe and bake in a 9×13 pan.

Add first 7 ingredients to a pot. Bring to a full boil. Then cover and lower to simmer fifteen minutes or until cauliflower is fall-apart soft. Turn off heat and add lemon (and chiles, if using). Puree with an immersion or regular blender. Set aside. Preheat oven to 350 F. If using beans, mash them a bit with a fork. Stir together the protein and vegetables. Grease an 8-inch pan. Smooth 2/3 cup sauce into the bottom of the pan. Add a tortilla, place about 1/2 cup protein-veg filling in the middle, and roll it up, seam-side down. Push the tortilla towards the side of the pan, and add a second tortilla next to it, filling and rolling. Repeat until pan is full. Pour remaining cauliflower sour cream evenly over top. Sprinkle on cheese. Bake on the center rack 28 minutes or until lightly browned. Store leftovers covered in the fridge, 2-3 days.

View Nutrition Facts


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Published on November 1, 2016

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  1. Naomi says

    Which variety of Daiya cheese do you use, and also, if using nutritional yeast, I want to verify do you mean to use the same measurement as that of the cheese?

  2. Virginia says

    Hi Katie,
    You look fabulous in costume! I hope you had a wonderful Halloween. One question: How much nutritional yeast should one use as a substitute for the vegan cheese? Thank you.

  3. Pati says

    I don’t see the actual recipe posted anywhere… just a lot of writing and pix… Can someone please share what you did to find it? Thanx!!!

    • Naomi Snider says

      I scrolled all the way down to just before the comment section, right after Katie shows the picture of her costume, and the recipe was there.

  4. Bites for Foodies says

    You KNOW a vegan recipe is successful when meat-lovers eat it…and enjoy it!!! I’ve tried adding a cashew-based sauce to my enchiladas…in terms of consistency it worked,but I still have to tweak the seasoning! Yesterday I made these cheeseburger burritos wraps ( for my hubby and the kids…and I made a vegan version for myself with this cauliflower black bean taco filling ( which I had defrosted the day before. Kill two birds with one stone (I can’t get them to eat their cauliflower yet, lol!).

  5. Maria says

    Love your savory recipes as much as your sweet ones! I realy like your idea of using white beans for these. And I vote for using the optional green chiles. Thanks for this! And wicked cute costume! 🙂

  6. Kelley says

    I made this and it was delicious! I grabbed some veggies off of the salad bar at my grocery store so I’d have a mix and since we aren’t vegan topped it with shredded cheddar. The “cream sauce” was fantastic. Thanks, Katie!

  7. Shelly Niemeyer says

    I made these for dinner last night. I really liked them. I used “chicken’ strips (vegan) onions and bell peppers as my filling. I didn’t have any chiles but I think I will add them next time.

  8. Carla says

    Katie, this recipe was fool-proof and delicious!!!! Although it turned out more as an alfredo lasagna! haha I think it was because I used mozzarella Daiya cheese not the nutritional yeast, it got all melt-y on top/inside which looked like lasagna and my tortillas didn’t want to stay folded properly/broke here and there. The sauce tastes fantastic! I didn’t think it was as thin as typical enchilada sauce but then it’s been awhile since I’ve had enchiladas! In any case, it was delicious and everyone (non-vegans) liked this! I did a combination of artichoke hearts and spinach instead of the corn. Thanks for sharing this recipe! =)

  9. Deborah says

    These were a delightful change to our normal enchilada’s, thank you! The whole family loved them. I did add some cashew sour cream inside and of course the green chilies. They came out so creamy! I know your a dessert diva but we love your savory recipes just as much! Thanks again.

  10. Marla says

    Thank you so much for this wonderful delicious recipe. I love the cream sauce and I’m going to use it in my next cooking class at our church.

  11. Mackenzie says

    This was SUPER good – I loved it! My two oldest children (6 and 4) were not fans and my husband doesn’t like any enchiladas, but my two year old ate almost half the pan.

  12. Larissa Stevenson says

    Oh my god these are amazing! It made for a delicious dinner, and it is going to be a keeper for sure (:

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