Cheesy Enchiladas Rojas with Mushrooms & Kale

Cheesy Enchiladas Rojas

with Mushrooms & Kale

60 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Our hearty vegetarian enchiladas are filled with a combination of fragrant, Mexican-spiced rice and sautéed mushrooms and kale. For even more flavor, we’re baking them under a smoky-sweet tomato sauce flavored with ancho chile paste and a layer of melty white cheddar. A dollop of lime-seasoned sour cream adds creamy, cooling balance. (You may receive green curly, dark green lacinato, or red kale.)

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
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tips & techniques
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 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 stems of the kale; 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. Thinly slice the chives. Halve the lime crosswise. 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 & start the filling:
3 Cook the vegetables & start the filling:

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. Transfer to the bowl of cooked rice; stir to combine. 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 and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until thickened. 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 filling. 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 finished 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

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 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 stems of the kale; 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. Thinly slice the chives. Halve the lime crosswise. 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 & start the filling:
3 Cook the vegetables & start the filling:

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. Transfer to the bowl of cooked rice; stir to combine. 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 and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until thickened. 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 filling. 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 finished 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:
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