Summer Squash Enchiladas | Cook Smarts

Ingredients

• 2/3 cup Rice, uncooked white or brown
• 1 lb Zucchini, chopped (sub any summer squash)
• 1 Tbsp Oil, cooking
• 8 Tortillas, taco-sized corn or flour
• 1 can Beans, refried (14 oz / 397 g)
• for baking Foil
• 1 cup Cheese, shredded Mexican blend
• 1/2 cup Yogurt, plain or Greek
• 1/2 Onions, medium, chopped
• 3 cloves Garlic, chopped
• 12 oz Tomatillos, peeled and chopped
• 1 can Green chilies, diced (7 oz / 198 g), drained and rinsed (use mild, medium, or hot)
• 1/2 tsp Cumin
• 1/4 tsp Oregano, dried
• 1 cup Stock, any type
• 12 oz Broccoli, chopped
• 2 tsp Lemon juice