Broccoli/Ricotta Cheese Enchiladas in Mild Chili Salsa Serving Size - 6 Prepared By - DnD Recipe Rating
			1 lb. broccoli florets 8 oz. ricotta cheese 1/2 tsp. ground cumin 6-8 oz. cheddar cheese, grated 6-8 tbsp. freshly grated parmesan cheese 1 egg, lightly beaten 1 can large can Los Polmos Mild Red Chili Sauce 1 cup chicken or vegetable stock 3-4 tbsp. chopped fresh cilantro 2 ripe tomatoes, diced Salt and pepper 6 corn tortillas
			Bring a pan of salted water to boil, add broccoli florets, bring back to boil and blanch for one minute. Drain, refresh under cold running water, drain again. Cut off stems, peel and chop. Dice the broccoli heads. Mix the broccoli with the ricotta cheese, garlic, cumin, half the cheddar and half the Parmesan in a bowl. Mix in the egg and season. Heat the tortillas in a lightly greased non-stick frying pan; wrap the tortillas in aluminum foil. Fill the tortillas with the broccoli mixture, rolling them up. Arrange the tortilla rolls in an ovenproof dish, large enough to hold a single layer, then pour the chili sauce over the top. Pour over the stock. Top with the remaining parmesan and cheddar cheeses and bake in a preheated oven at 375 degrees F. for about 30 minutes. Serve with sprinkled fresh cilantro and diced tomatoes.