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https://2661.grocerywebsite.com/Recipes/Detail/7972/Yellow_Rice_Vegetable_Enchiladas

Yellow Rice Vegetable Enchiladas

Yield: 6 servings

Ingredients

For the Sauce:

2 Tablespoons olive oil

1/3 cup yellow onion, finely chopped

1 clove garlic, minced

1 cube vegetable bouillon

1/2 cup hot water

2 cans (8 ounces each) tomato sauce

2 Tablespoons chili powder

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon cumin

1/2 cup ice cold water

1 Tablespoon cornstarch

For the filling:

2 Tablespoons olive oil

2 cups yellow onion, julienned

1 red bell pepper, diced

1 clove garlic, minced

1 cup broccoli, florets removed and sliced into small pieces

1 cup frozen peas, thawed

1 cup frozen corn, thawed

2 cups prepared yellow rice

Freshly ground black pepper, to taste

12 (6-inch) corn or flour tortillas

1 cup (4 ounces) cheddar cheese, shredded

1 cup (4 ounces) Monterey Jack cheese, shredded

Garnish:

Chopped cilantro or parsley

Sour cream

Add To

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

Please note that some ingredients and brands may not be available in every store.

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