CHOPPED KITCHEN

Cheesy Enchiladas Rojas

with Mushrooms & Kale

Servings 8-10

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 and 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. Grate 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 & start 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 salt 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.