Summer Squash Enchiladas

Name: Summer Squash Enchiladas
Total time: 65 min
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); 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

mealplans.cooksmarts.com

Enchiladas take a bit of extra time to assemble, but they make a super satisfying one-dish meal that can be made ahead or even frozen. This vegetarian version g

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.

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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)
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