Cheesy Veggie Enchiladas with Mushrooms, Kale, & Mexican Rice
Customer Favorite

Cheesy Veggie Enchiladas

with Mushrooms, Kale, & Mexican Rice

50 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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.)
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fresh
ingredients
Cheesy Veggie Enchiladas with Mushrooms, Kale, & Mexican Rice
Title
time-saving
tips & techniques
Kale
Sour Cream
Mexican Spice Blend
Jasmine Rice
White Cheddar Cheese
Garlic
Scallions
Flour Tortillas
How To: Peel Garlic
Cremini Mushrooms
How To: Properly Salt Cooking Water
Crushed Tomatoes
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, 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.

Prepare the ingredients:
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.

Cook the vegetables & finish the rice:
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. 

Make the sauce:
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.

Make the filling & assemble the enchiladas:
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.

Bake the enchiladas & serve your dish:
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! 

Tips from Home Chefs

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Cheesy Veggie Enchiladas

Cook the rice:
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.

Prepare the ingredients:
Cook the vegetables & finish the rice:
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.

Make the sauce:
Make the filling & assemble the enchiladas:
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! 

Bake the enchiladas & serve your dish:
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