Broccoli Enchiladas Recipe

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Easy Beans

Broccoli Enchiladas

Contributed by: Melinda

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 dairy free by 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.

6-7 large flour tortillas
1 Can Green Enchilada sauce
1 large head broccoli
1/2 cup fresh salsa
1/2 - 1 cup grated cheese
2 tbl grated parmesan cheese
1/2 tsp cumin powder
1 cup corn
4 oz sliced black olives
1/4 cup grated cheese
1 large tomato, chopped

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?