Adapted from Blue Apron’s delicious recipe. See Chicken Enchiladas for the meat version.
12 flour tortillas
1 cup long-grain white rice such as Uncle Ben’s
28-ounce can tomato sauce or crushed tomatoes
12 ounces Monterey Jack cheese, grated
12 ounces mixed mushrooms
12 ounces spinach, washed
6 cloves garlic, minced
2 yellow onions, small diced
2 limes, juiced
a handful of cilantro, roughly chopped
2 tablespoons Mexican Spice Blend
(Blue Apron’s Mexican Spice Blend contains Ancho Chile Powder, Sweet Paprika, Garlic Powder, Ground Cumin & Whole Mexican Oregano)
Cook the rice with 2 cups water and 1/2 teaspoon of salt in a rice cooker or on the stove. Put into a large bowl when done.
In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach, season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes or until wilted. Transfer to a strainer. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Discard the liquid. Roughly chop the spinach. Add to the cooked rice.
Wipe out the pan and heat another tablespoon of olive oil until hot. Cook the mushroom, stirring occasionally, 3-5 minutes until browned and crispy. Add half the spice blend and cook 30 seconds to 1 minute more. Season with salt and pepper. Add to the cooked rice and spinach.
Wipe out the pan. Heat another tablespoon of olive oil until hot. Add the onion, garlic, and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes until softened and fragrant. Add the tomato sauce or tomatoes; season with salt and pepper. Remove from heat.
To the bowl of cooked rice, spinach, and mushrooms, add half the tomato sauce, half the cheese, the lime juice, and most of the cilantro, along with salt and pepper as needed. Mix well.
Evenly spread about 3/4 cup of the filling into the bottom of a 9 x 13-inch baking dish. Divide the rest of the filling between the centers of the tortillas; tightly roll up each tortilla around the filling. Place the rolled tortillas in the baking dish in a single layer, seam sides down. Top with the remaining sauce and then the cheese. Bake 15 to 20 minutes at 375°F covered with foil until the contents are bubbling around the edges. Remove the foil for 10 more minutes until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 2 minutes. Garnish with the remaining cilantro.