Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & White Beans

Cheesy Tomatillo Enchiladas

with Chayote Squash, Spinach & White Beans

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    4 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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For these veggie enchiladas, you’ll make a hearty filling of chayote squash (a fibrous fruit popular in Latin cuisines), fresh spinach, white beans, red rice, and a smoky blend featuring two kinds of paprika. They’re covered with a layer of creamy tomatillo sauce and sharp cheddar cheese just before baking in the oven until delightfully golden brown and melty.

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ingredients
Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & White Beans
Title
  • 8 Flour Tortillas
  • 1 cup Red Rice Blend
  • 1 15.5 -Ounce Can Cannellini Beans
  • 2 cloves Garlic
  • 5 oz Baby Spinach
  • 1 Chayote Squash
  • ¾ cup Tomatillo-Poblano Sauce
  • ½ cup Sour Cream
  • 4 oz White Cheddar Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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 salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

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. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the tomatillo-poblano sauce and half the sour cream. Taste, then season with salt and pepper if desired. 

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, 4 to 5 minutes, or until lightly browned. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a large bowl.

Make the filling & assemble the enchiladas:
4 Make the filling & assemble the enchiladas:

To the bowl of cooked vegetables, add the cooked rice, drained beans, remaining sour cream, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. 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 in a single layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Bake the enchiladas 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. 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 salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients & make the sauce:

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. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the tomatillo-poblano sauce and half the sour cream. Taste, then season with salt and pepper if desired. 

Prepare the ingredients & make the sauce:
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, 4 to 5 minutes, or until lightly browned. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a large bowl.

4 Make the filling & assemble the enchiladas:

To the bowl of cooked vegetables, add the cooked rice, drained beans, remaining sour cream, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. 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 in a single layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

Make the filling & assemble the enchiladas:
Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Bake the enchiladas 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. Enjoy!