Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & Brown Rice

Cheesy Tomatillo Enchiladas

with Chayote Squash, Spinach & Brown Rice

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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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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.
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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!  

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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!