Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & Brown Rice

Cheesy Tomatillo Enchiladas

with Chayote Squash, Spinach & Brown Rice

40 MIN
2 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.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For these veggie enchiladas, you’ll make a hearty filling of brown rice, chayote squash (a fibrous fruit popular in Latin cuisines), and fresh spinach 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

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & Brown Rice
Title
  • 4 Flour Tortillas
  • 3 oz Baby Spinach
  • 1 Chayote Squash
  • 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 Brown Rice
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. 

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and half the spice blend (you will have extra). Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring frequently,  1 to 2 minutes, or until the spinach is wilted. Transfer to a large bowl.   

Make the filling:
4 Make the filling:

To the bowl of cooked vegetables, add the cooked rice 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:
5 Assemble, bake & serve the enchiladas:

Place the tortillas on a work surface. Spread about 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-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

Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater. 

Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and half the spice blend (you will have extra). Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring frequently,  1 to 2 minutes, or until the spinach is wilted. Transfer to a large bowl.   

4 Make the filling:

To the bowl of cooked vegetables, add the cooked rice and half the sour cream. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. 

Make the filling:
Assemble, bake & serve the enchiladas:
5 Assemble, bake & serve the enchiladas:

Place the tortillas on a work surface. Spread about 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-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!  

Browse Steps
1 of 5