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Beef Enchiladas Rojas
with Bell Peppers & Cheddar Cheese
40 MIN
4 Servings
From the Test Kitchen
These crowd-pleasing enchiladas rojas—or enchiladas in red sauce—are filled with tender beef, spiced rice, and bell peppers, then smothered in our bold guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty white cheddar baked on top, plus dollops of sour cream before serving.
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NutritionPER SERVING
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Calories880 Cals (est.)
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fresh
ingredients
Title
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8 Flour Tortillas
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18 oz Ground Beef
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1 cup Long Grain White Rice
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⅔ cup Guajillo Chile Pepper Sauce
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4 oz White Cheddar Cheese
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4 Scallions
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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½ cup Sour Cream
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2 Bell Peppers
step-by-step
instructions
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 2 cups 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.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
3
Cook the beef & peppers
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, diced peppers, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and the beef is cooked through. Turn off the heat. Carefully drain off and discard any excess oil.
4
Make the filling & assemble the enchiladas
Transfer the cooked beef and peppers to the pot of cooked rice. Add half the sour cream; stir to combine. Taste, then season with salt and pepper if desired. 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 in a single layer, seam side down.
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
6
Finish & serve your dish
Evenly top the enchiladas with the guajillo sauce and grated cheese. Bake 9 to 11 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the remaining sour cream and sliced green tops of the scallions. Enjoy!
REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Bring the enchiladas to room temperature, then finish and serve as directed.
1
Cook the rice
Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 2 cups 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.
2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.
3
Cook the beef & peppers
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef, diced peppers, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and the beef is cooked through. Turn off the heat. Carefully drain off and discard any excess oil.
4
Make the filling & assemble the enchiladas
Transfer the cooked beef and peppers to the pot of cooked rice. Add half the sour cream; stir to combine. Taste, then season with salt and pepper if desired. 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 in a single layer, seam side down.
STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.
6
Finish & serve your dish
Evenly top the enchiladas with the guajillo sauce and grated cheese. Bake 9 to 11 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the remaining sour cream and sliced green tops of the scallions. Enjoy!
REHEATING INSTRUCTIONS: If you saved the dish for later, preheat the oven to 450°F. Bring the enchiladas to room temperature, then finish and serve as directed.
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