Broccoli Enchiladas
Author: rFGtpf5vjbo
If you're fed up of cheese enchiladas then why not try these tasty broccoli enchiladas!
  • 4 flour tortillas
For the filling
  • 225 g (8 oz) broccoli florets
  • 125 g (4 oz) ricotta cheese
  • 100 g (3½ oz) grated cheddar cheese
  • 3-4 tbsp grated parmesan cheese
  • 1 egg, beaten
  • 1 garlic clove, crushed
  • ¼ tsp cumin powder
For the sauce
  • 300 ml (10 fl oz) vegetable stock or water
  • 2 tbsp plain (all purpose) flour
  • 2 tbsp MILD chilli powder, e.g Ancho chilli powder
  • 2 tbsp vegetable oil
  • 1 garlic clove, crushed
For garnish
  • 1 tomato, diced
  • 1 small onion or 6 spring onions (scallions), chopped
  • Fresh coriander (cilantro)
For the filling
  1. Plunge the broccoli into a pan of boiling water and blanche for 1 minute.
  2. Drain the broccoli and refresh under cold running water.
  3. Chop the broccoli and place in a large bowl together with the ricotta, half the cheddar, half the parmesan, the garlic and the cumin. Season well and mix thoroughly.
  4. Add the beaten egg and mix well.
For the sauce
  1. Heat the oil in a pan and add the flour. Cook for 1 minute until the flour starts to brown.
  2. Slowly add the stock/water to the pan with stirring to create a smooth sauce. Remove any lumps with a whisk.
  3. Add in the garlic and the chilli powder, mix and bring to the boil. Simmer for 15 minutes.
For the enchiladas
  1. Place a quarter of the filling on one of the tortillas and roll up. Repeat with the remaining tortillas.
  2. Place the enchiladas in a baking dish and cover with the enchilada sauce. Sprinkle on the remaining cheddar and parmesan. Bake at 190°C/375°F for 25-30 minutes.
  3. Place the cooked enchiladas on a serving plate and garnish with the tomato, onion and coriander.
Calories: 445 Fat: 25.8 Sugar: 4.1 Fiber: 3.4 Protein: 19.4 Cholesterol: 87.2
Titli's Tips
The best chilli powders to use for this are from large, smokey-flavoured chilli peppers like Ancho, Anaheim or Pasilla chillis. If you need to use hotter chilli powders be sure to reduce the quantity in the sauce!
Recipe by Titli's Busy Kitchen at