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Cheesy Enchiladas Rojas - 750cal
with Mushrooms & Kale
Our hearty vegetarian enchiladas are filled with a combination of fragrant, Mexican- spiced rice and sautéed mushrooms and kale. For even more flavor, weʼre baking them under a smoky-sweet tomato sauce flavored with ancho chile paste and a layer of melty white cheddar. A dollop of lime-seasoned sour cream adds creamy, cooling balance. (You may receive green curly, dark green lacinato, or red kale.)
1 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 1 1/2 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. Turn off the heat and fluff with a fork. Transfer to a large bowl and set aside in a warm place.
2 Prepare the ingredients & make the lime sour cream: While the rice cooks, wash a"&"nd dry the fresh produce. Thinly slice the mushrooms. Remove and discard the stems of the kale; roughly chop the leaves. Peel and roughly chop the garlic. Peel and thinly slice the onion. Place the tomatoes in a bowl; gently break apart with your hands. G"&"rate the cheese on the large side of a box grater. Thinly slice the chives. Halve the lime crosswise. In a bowl, combine the sour cream, the juice of 1 lime half, and a drizzle of olive oil; season with salt and pepper to taste.
3 Cook the vegetables & st"&"art the filling: In a large pan, 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 1/2 cup of water; season with sa"&"lt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the kale has wilted and the water has cooked off. Transfer to the bowl of cooked rice; stir to combine. Wipe out the pan.
4 In the same pan, heat 2 teaspoons of olive oil on medium-high un"&"til hot. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until softened. Add the chile paste and remaining spice blend; cook, stirring constantly, 30 seconds to 1 minute, or until dark re"&"d and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.
5 Finish the filling & assemble the enchiladas: Add half the cheese and "&"the juice of the remaining lime half to the bowl of filling. Stir to combine; season with salt and pepper to taste. Place the tortillas on a work surface. Spread about half the sauce into the bottom of a baking dish. Divide the finished filling among the "&"tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the remaining sauce and remaining cheese.
6 Bake the enchiladas & serve your dish: Bake the enchiladas 10 to 12 min"&"utes, or until the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Garnish with the sliced chives. Serve with the lime sour cream. Enjoy!")
