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Broccoli & Cheese Enchiladas
with Tomatillos & Sour Cream
55 MIN
4 Servings
From the Test Kitchen
With fall in full swing, it’s time to turn to a comfort food favorite: cheesy enchiladas. For an inspired twist, we’re featuring the satisfying combination of broccoli and Monterey Jack cheese. Seasoned with Mexican spices, tangy tomatillos form a delicious, fresh base for our filling—and balance the richness. On the side, sour cream flavored with lime lends a cooling touch to every bite.
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NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the sour cream:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and finely chop the garlic. Remove and discard any tomatillo husks; small dice. Finely chop the broccoli. Finely chop the cilantro leaves and stems. Grate the cheese. Quarter the lime. In a small bowl, combine half the sour cream and the juice of 2 lime wedges; season with salt and pepper to taste.
2
Cook the rice:
In a large pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Start the filling:
While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos and ½ cup of water. Cook, stirring occasionally and smashing the tomatillos with the back of a spoon, 3 to 5 minutes, or until thickened and saucy.
4
Finish the filling:
Add the broccoli and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened. Off the heat, transfer to the pot of cooked rice. Add the remaining sour cream, half the cilantro, the juice of the remaining lime wedges and ¼ of the cheese. Stir to thoroughly combine; season with salt and pepper to taste.
5
Assemble & bake the enchiladas:
Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the finished filling into the bottom of a baking dish. Divide the remaining finished filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam sides down. Drizzle with olive oil and evenly top with the remaining cheese. Bake 12 to 14 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes before serving.
6
Serve your dish:
Garnish the baked enchiladas with the remaining cilantro. Serve with the seasoned sour cream on the side. Enjoy!
1
Prepare the ingredients & season the sour cream:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and finely chop the garlic. Remove and discard any tomatillo husks; small dice. Finely chop the broccoli. Finely chop the cilantro leaves and stems. Grate the cheese. Quarter the lime. In a small bowl, combine half the sour cream and the juice of 2 lime wedges; season with salt and pepper to taste.
2
Cook the rice:
In a large pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3
Start the filling:
While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, garlic and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos and ½ cup of water. Cook, stirring occasionally and smashing the tomatillos with the back of a spoon, 3 to 5 minutes, or until thickened and saucy.
4
Finish the filling:
Add the broccoli and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until softened. Off the heat, transfer to the pot of cooked rice. Add the remaining sour cream, half the cilantro, the juice of the remaining lime wedges and ¼ of the cheese. Stir to thoroughly combine; season with salt and pepper to taste.
5
Assemble & bake the enchiladas:
Place the tortillas on a clean, dry work surface. Spread about ⅓ cup of the finished filling into the bottom of a baking dish. Divide the remaining finished filling between the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam sides down. Drizzle with olive oil and evenly top with the remaining cheese. Bake 12 to 14 minutes, or until lightly browned and heated through. Remove from the oven and let stand for at least 2 minutes before serving.
6
Serve your dish:
Garnish the baked enchiladas with the remaining cilantro. Serve with the seasoned sour cream on the side. Enjoy!
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