Cheesy Tomatillo Enchiladas with Butternut Squash, Spinach & White Rice

Cheesy Tomatillo Enchiladas

with Butternut Squash, Spinach & White Rice

45 MIN
+$0.95/serving 2 Servings
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From the Test Kitchen

For these veggie enchiladas, you’ll make a filling of butternut squash, fresh spinach, 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
    940 Cals (est.)
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fresh
ingredients
Cheesy Tomatillo Enchiladas with Butternut Squash, Spinach & White Rice
Title
  • 10 oz Pork Chorizo
  • 4 Flour Tortillas
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • ⅓ cup Tomatillo-Poblano Sauce
  • ¼ cup Sour Cream
  • 2 oz Monterey Jack Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ cup Long Grain White Rice
  • 8 oz Diced Butternut Squash
time-saving
tips & techniques
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. Grate the cheese on the large side of a box grater.

Cook the chorizo
3 Cook the chorizo

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. 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 spinach rice
4 Cook the spinach rice

In a medium pot, combine the rice, chopped garlic, 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, 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. Add the spinach; stir until wilted and combined. Transfer to a large bowl.

Make the filling
5 Make the filling

To the bowl of cooked spinach rice, add the roasted squash, cooked chorizo, 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 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-poblano sauce and grated 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. Grate the cheese on the large side of a box grater.

Prepare the ingredients
Cook the chorizo
3 Cook the chorizo

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. 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.

4 Cook the spinach rice

In a medium pot, combine the rice, chopped garlic, 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, 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. Add the spinach; stir until wilted and combined. Transfer to a large bowl.

Cook the spinach rice
Make the filling
5 Make the filling

To the bowl of cooked spinach rice, add the roasted squash, cooked chorizo, 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 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-poblano sauce and grated 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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