Step 1

1 Cook the rice Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 2

2 Prepare the ingredients Meanwhile, wash and dry the fresh produce. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash.Peel and roughly chop 2 cloves of garlic. Grate the cheese on the large side of a box grater.

Step 3

3 Cook the vegetables In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced squash in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt, pepper, and half the spice blend (you will have extra). Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and slightly softened. Add the chopped garlic and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer to a large bowl.

Step 4

4 Make the filling To the bowl of cooked vegetables, add the cooked rice and half the sour cream. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Step 5

5 Assemble, bake & serve 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 tomatillo-poblano sauce and grated cheese. Season with salt and pepper. Bake 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the remaining sour cream. Enjoy!