Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Cheesy Enchiladas Rojas Fill 1 Created with Sketch.

with Mushrooms & Kale

Customer Favorite
  • Group Created with Sketch.
    Time
    55-65 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Our hearty vegetarian enchiladas feature Mexican-spiced rice, mushrooms, and kale—baked to perfection under a smoky-sweet tomato sauce and a layer of cheddar cheese.

fresh
ingredients
Cheesy Enchiladas Rojas with Mushrooms & Kale
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 1 1/2 cups 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. Turn off the heat and fluff the cooked rice with a fork. Transfer to a large bowl and set aside in a warm place.

Prepare the ingredients & make the lime sour cream:
2 Prepare the ingredients & make the lime sour cream:

While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Grate the cheese on the large side of a box grater. Halve the lime crosswise. Thinly slice the chives. In a bowl, combine the sour cream, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper to taste.

Cook the vegetables:
3 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped kale and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Transfer to the bowl of cooked rice; stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Make the sauce:
4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chile paste and remaining spice blend; cook, stirring constantly, 30 seconds to 1 minute, or until dark red. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Finish the filling & assemble the enchiladas:
5 Finish the filling & assemble the enchiladas:

Add half the cheese and the juice of the remaining lime half to the bowl of cooked rice and vegetables. Stir to combine; season with salt and pepper to taste. Place the tortillas on a work surface. Spread about half the sauce into the bottom of a baking dish. Divide the filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining sauce and remaining cheese.

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

Bake the enchiladas 10 to 12 minutes, or until the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Garnish with the sliced chives. Serve with the lime sour cream. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 1 1/2 cups 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. Turn off the heat and fluff the cooked rice with a fork. Transfer to a large bowl and set aside in a warm place.

2 Prepare the ingredients & make the lime sour cream:

While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Grate the cheese on the large side of a box grater. Halve the lime crosswise. Thinly slice the chives. In a bowl, combine the sour cream, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper to taste.

Cook the vegetables:
3 Cook the vegetables:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped kale and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Transfer to the bowl of cooked rice; stir to combine. Season with salt and pepper to taste. Wipe out the pan.

4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chile paste and remaining spice blend; cook, stirring constantly, 30 seconds to 1 minute, or until dark red. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
Finish the filling & assemble the enchiladas:
5 Finish the filling & assemble the enchiladas:

Add half the cheese and the juice of the remaining lime half to the bowl of cooked rice and vegetables. Stir to combine; season with salt and pepper to taste. Place the tortillas on a work surface. Spread about half the sauce into the bottom of a baking dish. Divide the filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining sauce and remaining cheese.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 10 to 12 minutes, or until the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Garnish with the sliced chives. Serve with the lime sour cream. Enjoy!

Bake the enchiladas & serve your dish: