Broccoli Enchiladas
If you're fed up of cheese enchiladas then why not try these tasty broccoli enchiladas!
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| Ingredients
For the filling
For the sauce
For garnish
|
Instructions
For the filling
- Plunge the broccoli into a pan of boiling water and blanche for 1 minute.
- Drain the broccoli and refresh under cold running water.
- 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.
- Add the beaten egg and mix well.
For the sauce
- Heat the oil in a pan and add the flour. Cook for 1 minute until the flour starts to brown.
- Slowly add the stock/water to the pan with stirring to create a smooth sauce. Remove any lumps with a whisk.
- Add in the garlic and the chilli powder, mix and bring to the boil. Simmer for 15 minutes.
For the enchiladas
- Place a quarter of the filling on one of the tortillas and roll up. Repeat with the remaining tortillas.
- 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.
- Place the cooked enchiladas on a serving plate and garnish with the tomato, onion and coriander.
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!
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 445
22%
Calories from Fat 232
Total Fat 25.8g
39%
Saturated Fat 10.7g
53%
Unsaturated Fat 13.9g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 35.7g
11%
Dietary Fibre 3.4g
13%
Sugars 4.1g
Protein 19.4g
38%
Cholesterol 87.2mgs
29%
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