Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & White Beans
Family Friendly

Cheesy Tomatillo Enchiladas

with Chayote Squash, Spinach & White Beans

50 MIN
+$1.45/serving 4 Servings
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    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      820 Cals (est.)
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    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
    Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & White Beans
    Title
    • 10 oz Pork Chorizo
    • 8 Flour Tortillas
    • 1 cup Red Rice Blend
    • 5 oz Baby Spinach
    • 1 15.5-Oz Can Cannellini Beans
    • 2 cloves Garlic
    • 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)
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; 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. Turn off the heat. 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 sauce and half the sour cream. Taste, then season with salt and pepper if desired.

    Cook the chorizo & vegetables
    3 Cook the chorizo & 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 and chorizo in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add a pinch of the spice blend (you will have extra). Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until softened and browned. 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 and the chorizo is cooked through. - Transfer to a large bowl.

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

    To the bowl of cooked chorizo and 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!

    Tips from Home Chefs

    See Plans

    Cheesy Tomatillo Enchiladas

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; 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. Turn off the heat. 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 sauce and half the sour cream. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the sauce
    Cook the chorizo & vegetables
    3 Cook the chorizo & 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 and chorizo in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add a pinch of the spice blend (you will have extra). Continue to cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until softened and browned. 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 and the chorizo is cooked through. - Transfer to a large bowl.

    4 Make the filling & assemble the enchiladas

    To the bowl of cooked chorizo and 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!

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