Cheesy Veggie Enchiladas

with Mushrooms, Kale, & Mexican Rice

50 MIN

4 Servings

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From the Test Kitchen

These vegetarian enchiladas are stuffed with a hearty filling of earthy mushrooms, tender sautéed kale, and rice cooked with a blend of smoky spices like paprika, ancho chile powder, and more. They’re baked under layers of savory tomato sauce and melty cheddar cheese, then served with a side of cooling sour cream.

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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

8 Flour Tortillas
1 cup Jasmine Rice
1 15-Ounce Can Crushed Tomatoes
½ lb Cremini Mushrooms
2 cloves Garlic
1 bunch Kale
2 Scallions
1 Tbsp Ancho Chile Paste
4 oz White Cheddar Cheese
½ cup Sour Cream
2 oz Queso Blanco
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine the rice, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to a large bowl.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheddar cheese on the large side of a box grater.

3 Cook the vegetables & finish the rice:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Transfer to the bowl of cooked rice; stir to combine. Wipe out the pan.

4 Make the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, chile paste, and remaining spice blend; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Make the filling & assemble the enchiladas:

To the bowl of finished rice, stir in half the sour cream and the queso blanco (crumbling before adding). Taste, then season with salt and pepper if desired. 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 sauce and grated cheddar cheese.

6 Bake the enchiladas & serve your dish:

Bake the enchiladas 7 to 9 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas with the seasoned sour cream on the side. Garnish the enchiladas with the sliced green tops of the scallions. Enjoy!