Yellow Rice Vegetable Enchiladas

Yield:
6 servings

Ingredients:

  1. For the Sauce:
  2. 2 Tablespoons olive oil
  3. 1/3 cup yellow onion, finely chopped
  4. 1 clove garlic, minced
  5. 1 cube vegetable bouillon
  6. 1/2 cup hot water
  7. 2 cans (8 ounces each) tomato sauce
  8. 2 Tablespoons chili powder
  9. 1 teaspoon granulated sugar
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon cumin
  12. 1/2 cup ice cold water
  13. 1 Tablespoon cornstarch
  14. For the filling:
  15. 2 Tablespoons olive oil
  16. 2 cups yellow onion, julienned
  17. 1 red bell pepper, diced
  18. 1 clove garlic, minced
  19. 1 cup broccoli, florets removed and sliced into small pieces
  20. 1 cup frozen peas, thawed
  21. 1 cup frozen corn, thawed
  22. 2 cups prepared yellow rice
  23. Freshly ground black pepper, to taste
  25. 12 (6-inch) corn or flour tortillas
  26. 1 cup (4 ounces) cheddar cheese, shredded
  27. 1 cup (4 ounces) Monterey Jack cheese, shredded
  29. Garnish:
  30. Chopped cilantro or parsley
  31. Sour cream
Directions:

Prepare yellow rice according to package directions.

Heat oven to 375 degrees F

To prepare sauce:
In a medium saucepan heat oil and saute onion and garlic clove until tender. Dissolve bouillon in hot water then add to saucepan. Stir in tomato sauce, chili powder, sugar, salt and cumin.

In a cup, combine 1/2 cup cold water and cornstarch, stir well. Gradually, stir cornstarch mixture into tomato sauce mixture and simmer for 10 to 15 minutes or until slightly thickened.

To prepare filling:
In a large skillet heat oil and saute onion, bell pepper, garlic, and broccoli until tender. Stir in peas, corn, yellow rice, and 3/4 cup of enchilada sauce.

In a 13x9-inch baking dish, spread 1/2 cup of enchilada sauce evenly over the bottom of the dish. Fill each tortilla with 1/4 to 1/2 cup of prepared filling and roll up tortilla. Place the tortilla in the prepared baking dish seam-side down.

Pour the remaining enchilada sauce over the filled tortillas. Cover with aluminum foil and bake for 20 minutes. Remove foil, sprinkle with cheese and bake an additional 5 to 10 minutes, uncovered, or until cheese is melted and enchiladas are heated.

Garnish with chopped cilantro or parsley and serve with sour cream.

Photo and food styling by Webstop


TDS 3