Cheesy Tomatillo Enchiladas with Butternut Squash, Spinach & White Rice

Cheesy Tomatillo Enchiladas

with Butternut Squash, Spinach & White Rice

45 MIN
+$1.99/serving 4 Servings
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    From the Test Kitchen

    For these veggie enchiladas, you’ll make a filling of butternut squash, fresh spinach, pinto beans, and fluffy rice spiced with a zesty blend of paprika, ancho chile powder, cumin, and more. An irresistibly bright tomatillo-poblano sauce and melty monterey jack cheese bring it all together.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    ingredients
    Cheesy Tomatillo Enchiladas with Butternut Squash, Spinach & White Rice
    Title
    • 10 oz Pork Chorizo
    • 8 Flour Tortillas
    • ⅔ cup Tomatillo-Poblano Sauce
    • 1 cup Long Grain White Rice
    • ½ cup Sour Cream
    • 5 oz Baby Spinach
    • 1 lb Diced Butternut Squash
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 4 oz Shredded Monterey Jack Cheese
    • 2 cloves Garlic
    • 1 15.5-Oz Can Pinto Beans
    Roast the squash
    1 Roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Place the squash on the foil; drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. If necessary, grate the cheese on the large side of a box grater.

    Make the spinach rice
    3 Make the spinach rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups 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. Transfer to a large bowl. Add the spinach and stir to combine.

    Cook the chorizo
    4 Cook the chorizo

    Meanwhile, in a medium 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. Turn off the heat.

    Make the filling
    5 Make the filling

    To the bowl of spinach rice, add the cooked chorizo, roasted squash, drained beans, and half the sour cream. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    Assemble, bake & serve the enchiladas
    6 Assemble, bake & serve the enchiladas

    Place the tortillas on a work surface. Spread about 3 1/2 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, seam side down. Evenly top with the tomatillo sauce and cheese. Season with salt and pepper. Bake 8 to 10 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 topped with the remaining sour cream. Enjoy!

    Tips from Home Chefs

    Roast the squash
    1 Roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Place the squash on the foil; drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra). Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. If necessary, grate the cheese on the large side of a box grater.

    Prepare the ingredients
    Make the spinach rice
    3 Make the spinach rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups 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. Transfer to a large bowl. Add the spinach and stir to combine.

    4 Cook the chorizo

    Meanwhile, in a medium 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. Turn off the heat.

    Cook the chorizo
    Make the filling
    5 Make the filling

    To the bowl of spinach rice, add the cooked chorizo, roasted squash, drained beans, and half the sour cream. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

    6 Assemble, bake & serve the enchiladas

    Place the tortillas on a work surface. Spread about 3 1/2 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, seam side down. Evenly top with the tomatillo sauce and cheese. Season with salt and pepper. Bake 8 to 10 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 topped with the remaining sour cream. Enjoy!

    Assemble, bake & serve the enchiladas
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