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Broccoli Enchiladas

Contributed by: Melinda



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  • Heat oven to 350 - 375
  • 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

    Serve with green salad and Tabasco sauce.

    This is an outstanding alternative to meat enchiladas. You won't miss the meat at all.

    Questions about this recipe?

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