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

Cheesy Tomatillo Enchiladas

with Chayote Squash, Spinach & White Rice

40 MIN
+$1.95/serving 2 Servings
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    From the Test Kitchen

    This recipe was designed with the option to be partially prepared in the Panasonic 4-in-1 Multi-Oven. Learn more about how the revolutionary all-in-one appliance can help you save time and counter space in your kitchen here.

    For these veggie enchiladas, you’ll make a hearty filling of chayote squash (a fibrous fruit popular in Latin cuisines), 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
      870 Cals (est.)
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    ingredients
    Cheesy Tomatillo Enchiladas with Chayote Squash, Spinach & White Rice
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • ⅓ cup Tomatillo-Poblano Sauce
    • 3 oz Baby Spinach
    • 1 Chayote Squash
    • 2 cloves Garlic
    • 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)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    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 & chorizo
    3 Cook the vegetables & chorizo

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. - Add the chorizo and diced squash in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and a pinch of the spice blend (you will have extra). Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and the squash is 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 and the chorizo is cooked through. - Transfer to a large bowl.

    Make the filling
    5 Make the filling

    To the bowl of cooked chorizo and 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
    6 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 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; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    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 & chorizo
    3 Cook the vegetables & chorizo

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. - Add the chorizo and diced squash in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and a pinch of the spice blend (you will have extra). Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and the squash is 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 and the chorizo is cooked through. - Transfer to a large bowl.

    5 Make the filling

    To the bowl of cooked chorizo and 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
    6 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 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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