Our Veggie Kitchen

Enchiladas are a real treat around our house. It's one of the few things that everyone in the house will eat. Today, I made the kids' favorite enchilada sauce and paired it with nacho sauce and a filling of broccoli, pico de gallo, brown rice and pinto beans. The filling was really good, but I think I would have preferred my black bean mole sauce.



Cheezy Broccoli Enchiladas
10 flour tortillas
1 recipe California Chili Enchilada Sauce or Black Bean Mole
1 cup nacho cheeze sauce (1/2 recipe)
Filling:
1 cup cooked brown rice
3 cups broccoli florets, chopped small
1 can (15 oz) pinto beans, drained
1 cup pico de gallo
1 tsp cumin
1/2 tsp salt

For the filling, steam the broccoli and plunge into cold water and drain.  An easy way to do this is to put the florets in a glass bowl, add a half cup of water, cover with plastic wrap and microwave for 5 or 6 minutes.  Combine the cooled broccoli with the remaining filling ingredients, then stir in 1/2 to 1 cup of enchilada sauce, enough to make the filling a little saucy.  Set aside.

Add a few spoonfuls of enchilada sauce into a 9x13 casserole, just enough to cover. Pour the remaining enchilada sauce into a pie dish For each tortilla, dip into the sauce and flip, so both sides are coated. Add 4-5 heaping tablespoons of filling. Wrap each tortilla and place tightly into the casserole.

Heat the nacho sauce in a sauce pan or microwave. Pour over the enchiladas. Then pour the remaining enchilada sauce over the tortillas. Cover with tin foil and bake at 350 for 30 minutes, until bubbling.

5 Servings:  582 cal (16g fat, 101g carbs, 17g protein)