Cheesy Tomatillo Enchiladas

with Zucchini, Spinach & White Beans

50 MIN

4 Servings

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Keep it Vegetarian

From the Test Kitchen

For these veggie enchiladas, you’ll make a hearty filling of zucchini, 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 cheddar cheese just before baking in the oven until delightfully golden brown and melty.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

8 Flour Tortillas
1 cup Red Rice Blend
2 Zucchini
5 oz Baby Spinach
1 15.5-Oz Can Cannellini Beans
¾ cup Tomatillo-Poblano Sauce
2 cloves Garlic
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)

step-by-step

instructions

Cook Along

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. Medium dice the zucchini. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Grate the cheddar 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.

3 Cook the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Cook, stirring occasionally, 1 to 2 minutes, or until 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, 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 cheddar. Season with salt and pepper.

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!