In this episode of The BLUF, we take a look at the recently redesigned and updated Airborne Hazards and Open Air Burn Pit Registry associated with the PACT Act. The PACT Act is a law that expands VA health care and benefits for Veterans exposed to burn pits, Agent Orange, and other toxic substances. This law helps us provide generations of Veterans—and their survivors—with the care and benefits they’ve earned and deserve. For more information on this story: www.va.gov/pact news.va.gov/133564/va-redesigns-and-expands-burn-pit-registry/ www.publichealth.va.gov/exposures/burnpits/registry.asp File a disability claim online: www.va.gov/disability/file-disability-claim-form-21-526ez/introduction Apply for VA health care: www.va.gov/health-care/apply-for-health-care-form-10-10ez/introduction The BLUF A VA Rocky Mountain Network Production This show is made by Veterans for Veterans Executive Producer: Shawn Spitler Producer, Director, Editor: Matt Murray Host, Producer: Sarah Kallassy Technical Director: Patrick Battle Audiovisual Production Specialist: Adam Desaulniers Stories by: Katie Beall, Jesus Flores, Sarah Kallassy, and Matt Murray Chapters: 00:00 – 00:24 The PACT Act 00:25 – 01:13 Airborne Hazard and Open Air Burn Pit Registry 01:14 – 01:44 What will this data do? 01:45 – 02:04 Thanks for watching!

Do you want to boost your energy levels and enhance your mood? VA Healthy Teaching Kitchen tells us that those are just some of the benefits from eating healthy. A balanced diet provides essential nutrients that help the body function optimally, reducing the risk of chronic diseases like heart disease, diabetes, and cancer. Talk with your #VA Dietitian for more information. Baked enchilada casserole is a hearty, flavorful dish that brings all the best elements of traditional enchiladas into an easy-to-make, layered casserole. It features layers of tortillas, seasoned ground beef or chicken, beans, and cheese, all smothered in a rich, tangy enchilada sauce. Baked to perfection, this casserole is perfect for family dinners, gatherings, or meal prep, offering a delicious twist on a Mexican classic with less fuss and more comfort. Baked Enchilada Casserole Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Yield: 6 servings | Serving Size: 2 enchiladas Ingredients Nonstick cooking spray 1 divspoon olive oil 1 medium onion, diced (about 1 cup) 1 (10-ounce) bag fresh or frozen spinach 1 1⁄2 pounds cooked protein, chopped or shredded if needed (about 4 cups; e.g. chicken, pork, beef, shrimp, beans, lentils, tempeh, tofu) 1 (4-ounce) can diced green chiles 3 cups enchilada sauce (homemade or store-bought; one 28-ounce can) 18 (4-inch) corn tortillas, divided 2 cups Mexican style shredded cheese Directions 1. Preheat oven to 350°F. Coat the inside of a 9×13-inch baking pan with nonstick cooking spray and set aside. 2. Heat a large skillet or sauté pan over medium heat. 3. Add the oil and heat until shimmering. 4. Add the onion. Cook until softened, about 5-7 minutes. 5. Add the spinach and cook until wilted or thawed. 6. Add the selected protein and green chiles. Cook until warmed through, then remove from the heat. 7. Pour the enchilada sauce into a shallow microwave-safe dish (e.g. glass pie dish, shallow bowl) and warm in the microwave, about 1-2 minutes. 8. Set up a station with the following items, in this order: tortillas, warmed enchilada sauce, prepared baking pan, protein-spinach mixture, and shredded cheese. 9. Working one tortilla at a time, dip one tortilla in the sauce to coat and then place in the baking pan. Add 1⁄4 cup of the protein-spinach mixture, then roll into a tube. Push to the side of the pan or next to the previous enchilada. Repeat with 11 more tortillas and protein-spinach mixture. 10. Spread any remaining protein-spinach mixture over the enchiladas. Dip the remaining 6 tortillas in the sauce and layer over the top. Spread any remaining sauce over the top, then sprinkle with the cheese. 11. Bake uncovered until warmed through, about 25-30 minutes. Serve warm. Nutrition Facts Per Serving: Calories: 405 | Total Fat: 10.5 g | Saturated Fat: 2.5 g Sodium: 650 mg | Total Carbohydrate: 39 g | Dietary Fiber: 6.5 g | Protein: 39 g For more recipes, please visit www.nutrition.va.gov