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Chipotle-Spiced Enchiladas Fill 1 Created with Sketch.

with Mushrooms & Lime Sour Cream

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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instructions
Prepare the ingredients & make the lime sour cream:
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.

Cook the rice:
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.

Cook the vegetables:
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.

Make the sauce & filling:
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.

Assemble the enchiladas:
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.

Bake the enchiladas & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

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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
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.

Cook the rice:
Cook the vegetables:
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.

Make the sauce & filling:
Assemble the enchiladas:
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!

Bake the enchiladas & serve your dish: