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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

  1. 6-7 large flour tortillas
  2. 1 Can Green Enchilada sauce
  3. 1 large head broccoli
  4. 1/2 cup fresh salsa
  5. 1/2 - 1 cup plus 1/4 cup grated cheddar or jack cheese
  6. 2 tbl grated parmesan cheese
  7. 1/2 tsp cumin powder
  8. 1 cup corn kernels
  9. 4 oz sliced black olives
  10. 1 large tomato, chopped

How to make it

  1. Heat oven to 350 - 375º
  2. Cut broccoli head into long strips to pre-cook about 3-4 minutes in boiling water
  3. Cook until just al denté (don't overcook - the enchiladas bake for about 45 minutes)
  4. Place into ice water, then drain very well
  5. Cut into pieces about 1/2 inch
  6. Mix cooked broccoli, salsa, 1/2-1 cup grated cheese, parmesan, cumin, corn and black olives
  7. Reserve about 1/2 cup broccoli mixture
  8. 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)
  9. Pour some enchilada sauce into a pie pan
  10. Dip a tortilla into the sauce, coating well on both sides
  11. Place a few tablespoons of the remaining broccoli mixture into the upper center portion of the tortilla
  12. Fold short end over top of filling and roll up enchilada
  13. Place in baking dish seam side down(large flour tortillas should fit just perfectly across the width of the pan)
  14. Repeat with remaining tortillas
  15. Using reserved broccoli mixture, gently fill in edges of pan, placing some on top if desired.
  16. Pour remaining enchilada sauce evenly over top of enchiladas
  17. Sprinkle with 1/4 cup grated cheese
  18. Sprinkle chopped tomato over top
  19. Bake for 30 - 45 minutes until sauce is bubbly and hot

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