You probably remember how much you loved that stuff peppers recipe we posted awhile back. Well Ginger is back with another delicious recipe. She makes this one so much she’s memorized it, but she wrote it all out for you guys to try it yourself. “They are soooooo good!” she says. Yeah, so good the so deserves six os.

Mama Jan’s Broccoli Enchiladas
3 cups chopped broccoli
1 can chopped black olives
1 brick pepper jack cheese
Corn tortillas (warmed in microwave for 30 seconds)
1 can green enchilada sauce

Hot sauce
Chopped green onions

Preheat oven to 375 degrees.
Sauté the broccoli in a little butter or olive oil for about 10 minutes. When done sautéing, mix the drained olives with the broccoli. If you are using hot sauce, drop some in.

Fill each tortilla with some of the broccoli/olive mixture and some cheese. Roll each tortilla and place seam-side down in a greased casserole pan. Use any left-over cheese to cover tortilla rolls. If using green onions, sprinkle over top. Top with the enchilada sauce.

Bake covered at 375 degrees for 30 minutes. Remove cover and bake another 15 minutes.
Let rest 5 minutes (covered, if possible) before serving.

By Ginger Ivey


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