Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
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.
Cheesy Tomatillo Enchiladas
with Butternut Squash, Spinach & White Rice
45 MIN
+$1.99/serving
4 Servings
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories860 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
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
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs