Cauliflower Enchiladas

Key Facts

The key to rolling the enchiladas without the tortillas breaking is to microwave them with a little oil so they become soft and pliable.
Make ahead: The sauce can be refrigerated for up to 3 days or frozen for up to 3 months; defrost and bring to room temperature before assembling the enchiladas.
INGREDIENTS measuring cup Servings: 4 (8 enchiladas) 1 pound (about 3 1/2 cups) cauliflower florets 5 dried ancho chile peppers (2 ounces), stemmed and seeded 2 cups boiling water, plus more for steaming 1/2 small yellow onion (3 ounces), peeled and halved 2 garlic cloves, unpeeled 1 (15-ounce) can no-salt-added diced tomatoes, preferably fire-roasted 1 tablespoon apple cider vinegar 2 teaspoons dried oregano, preferably Mexican 1/2 teaspoon fine salt, plus more to taste 1/4 teaspoon ground black pepper, plus more to taste 1 tablespoon vegetable oil, plus more for brushing 4 ounces feta cheese, crumbled 8 (6-inch) corn tortillas 2 tablespoons Mexican crema or sour cream * 4 ounces Monterey Jack cheese, shredded DIRECTIONS Time Icon Active: 45 mins| Total: 1 hour 1. STEP 1 Position a rack in the middle of the oven and preheat to 375 degrees.
Transfer to a small bowl, cover with the boiling water and let soak until soft, 5 to 10 minutes.