Corn & Cheddar Enchiladas with Sweet Pepper Salsa

Corn & Cheddar Enchiladas

with Sweet Pepper Salsa

Group Created with Sketch. 50 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
  • View All
    Nutrition Label
    Download

We’re serving up a crowd favorite: cheesy enchiladas, filled with a hearty mixture of red rice, fresh corn, poblano pepper, and sour cream.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Corn & Cheddar Enchiladas with Sweet Pepper Salsa
Title
  • 8 Flour Tortillas
  • 2 ears Of Corn
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 Lime
  • 1 Poblano Pepper
  • 2 Tbsps Tomato Paste
  • 1 cup Red Rice Blend
  • ½ cup Sour Cream
  • 1 Shallot
  • 4 oz White Cheddar Cheese
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then 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 and cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of  a box grater). Halve the lime crosswise. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Cut out and discard the stem, ribs, and seeds of the poblano pepper; small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes,  or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Add the diced poblano pepper, half the chopped shallot, and ¾ of the garlic paste; season with salt and pepper. Cook,  stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to  2 minutes, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper  if desired.

Make the filling
4 Make the filling

To the pan of cooked vegetables, add the cooked rice, sour cream, and the juice of 1 lime half. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Assemble & bake the enchiladas
5 Assemble & bake 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 grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

Make the salsa & serve your dish
6 Make the salsa & serve your dish

Meanwhile, in a medium bowl, combine the diced sweet peppers, remaining chopped shallot, the juice of the remaining lime half, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the baked enchiladas topped with the salsa. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice
1 Cook the rice

Place an oven rack in the center of the oven, then 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 and cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of  a box grater). Halve the lime crosswise. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Cut out and discard the stem, ribs, and seeds of the poblano pepper; small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes,  or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Add the diced poblano pepper, half the chopped shallot, and ¾ of the garlic paste; season with salt and pepper. Cook,  stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to  2 minutes, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper  if desired.

4 Make the filling

To the pan of cooked vegetables, add the cooked rice, sour cream, and the juice of 1 lime half. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

Make the filling
Assemble & bake the enchiladas
5 Assemble & bake 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 grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

6 Make the salsa & serve your dish

Meanwhile, in a medium bowl, combine the diced sweet peppers, remaining chopped shallot, the juice of the remaining lime half, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the baked enchiladas topped with the salsa. Enjoy!

Make the salsa & serve your dish