Butternut Squash Enchiladas with Honey-Chipotle Sauce

Butternut Squash Enchiladas

with Honey-Chipotle Sauce

50 MIN
$12.94/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • No Change
    I don't want to make any changes to my meal View recipe
  • add Ground Pork Chorizo
    includes 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo
  • add Ground Pork Chorizo

    From the Test Kitchen

    For these veggie enchiladas, you’ll make a hearty filling of squash, hearty kale, and fluffy rice spiced with a zesty sauce of chipotle chile paste and honey for just a touch of complementary sweetness. An irresistibly smoky guajillo pepper sauce and melty monterey jack cheese bring it all together.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      1040 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Butternut Squash Enchiladas with Honey-Chipotle Sauce
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • ½ lb Diced Butternut Squash
    • ½ cup Long Grain White Rice
    • 1 Lime
    • 2 oz Monterey Jack Cheese
    • 1 bunch Kale
    • 2 Scallions
    • 1 Red Onion
    • ¼ cup Sour Cream
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Honey
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter the lime. Grate the cheese on the large side of a box grater. In a bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of water, and as much of the chipotle paste as you'd like, depending on how spicy you'd like the dish to be.

    Cook the rice
    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the chorizo
    3 Cook the chorizo

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the squash is softened and the water has cooked off. Add the sliced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the kale is wilted. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

    Make the filling & assemble the enchiladas
    5 Make the filling & assemble the enchiladas

    To the bowl of cooked chorizo, add the cooked rice, cooked vegetables, sour cream, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

    Bake the enchiladas & serve your dish
    6 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter the lime. Grate the cheese on the large side of a box grater. In a bowl, whisk together the honey (kneading the packet before opening), 1/4 cup of water, and as much of the chipotle paste as you'd like, depending on how spicy you'd like the dish to be.

    2 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Cook the chorizo
    3 Cook the chorizo

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    4 Cook the vegetables

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the squash is softened and the water has cooked off. Add the sliced onion and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly reduced in volume and the kale is wilted. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Make the filling & assemble the enchiladas
    5 Make the filling & assemble the enchiladas

    To the bowl of cooked chorizo, add the cooked rice, cooked vegetables, sour cream, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

    6 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    Bake the enchiladas & serve your dish