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Broccoli Enchiladas
I prefer using flour tortillas in this recipe, but have tried using corn. If you use corn, don't add the sauce to cook or you'll end up with a tamale pie.
Just serve the extra sauce warmed on the side.
This vegetarian meal can be made vegan by skipping the cheese or using soy cheese. If you use a good brand of soy cheese as an ingredient in something, you really can't tell
the difference. Here are brands I know are good to use: Soya Kaas and Lisanatti Soy-Sation for shredding cheeses and Soyco Foods Veggie Parmesan.
What you need
- 6-7 large flour tortillas
- 1 Can Green Enchilada sauce
- 1 large head broccoli
- 1/2 cup fresh salsa
- 1/2 - 1 cup plus 1/4 cup grated cheddar or jack cheese
- 2 tbl grated parmesan cheese
- 1/2 tsp cumin powder
- 1 cup corn kernels
- 4 oz sliced black olives
- 1 large tomato, chopped
How to make it
- Heat oven to 350 - 375º
- Cut broccoli head into long strips to pre-cook about 3-4 minutes in boiling water
- Cook until just al denté (don't overcook - the enchiladas bake for about 45 minutes)
- Place into ice water, then drain very well
- Cut into pieces about 1/2 inch
- Mix cooked broccoli, salsa, 1/2-1 cup grated cheese, parmesan, cumin, corn and black olives
- Reserve about 1/2 cup broccoli mixture
- Spread a very small amount of enchilada sauce on the bottom of a 13 x 9 inch baking dish (as though you're making lasagna)
- Pour some enchilada sauce into a pie pan
- Dip a tortilla into the sauce, coating well on both sides
- Place a few tablespoons of the remaining broccoli mixture into the upper center portion of the tortilla
- Fold short end over top of filling and roll up enchilada
- Place in baking dish seam side down(large flour tortillas should fit just perfectly across the width of the pan)
- Repeat with remaining tortillas
- Using reserved broccoli mixture, gently fill in edges of pan, placing some on top if desired.
- Pour remaining enchilada sauce evenly over top of enchiladas
- Sprinkle with 1/4 cup grated cheese
- Sprinkle chopped tomato over top
- Bake for 30 - 45 minutes until sauce is bubbly and hot
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