Chipotle-Spiced Enchiladas

with Mushrooms & Lime Sour Cream

55 MIN

4 Servings

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From the Test Kitchen

The red sauce for these enchiladas gets a deliciously spicy kick from chipotle in adobo sauce—or smoked jalapeño marinated in tomato, vinegar and spices. Its flavor perfectly complements our earthy veggie filling of sautéed mushrooms and spinach. In addition to layers of melty Monterey Jack, a drizzle of sour cream (brightened with a splash of lime juice) helps to tame the enchiladas’ heat.

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Nutrition

PER SERVING
Calories

690 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the lime sour cream:

Preheat the oven to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and finely chop the garlic. Place the tomatoes in a large bowl; gently break apart with your hands. Grate the cheese. Pick the cilantro leaves off the stems; discard the stems. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper to taste. Finely chop the chipotle pepper; thoroughly wash your hands and cutting board immediately afterwards.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Add the spinach and half the garlic; cook, stirring occasionally, 2 to 3 minutes, or until the spinach has wilted. Transfer to a large bowl. Wipe out the pan.

4 Make the sauce & filling:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 9 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste. Transfer ⅓ of the sauce, half the cheese and the cooked rice to the bowl of cooked vegetables. Stir to combine; season with salt and pepper to taste.

5 Assemble the enchiladas:

Place the tortillas on a clean, dry work surface. Spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down. Top with the remaining sauce and remaining cheese.

6 Bake the enchiladas & serve your dish:

Place the enchiladas in the oven and bake 12 to 14 minutes, or until lightly browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the cilantro. Serve with the lime sour cream and remaining lime wedges on the side. Enjoy!