Beef Enchiladas Rojas with Cheddar Cheese & Sour Cream

Beef Enchiladas Rojas

with Cheddar Cheese & Sour Cream

35 MIN
2 Servings
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  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef
  • with Beyond Burger™
    includes two 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Thinly Sliced Beef

    From the Test Kitchen

    These crowd-pleasing enchiladas rojas—or enchiladas in red sauce—are filled with tender beef, spiced rice, and poblano pepper, 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.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    ingredients
    Beef Enchiladas Rojas with Cheddar Cheese & Sour Cream
    Title
    • 10 oz Thinly Sliced Beef
    • 4 Flour Tortillas
    • 1 Poblano Pepper
    • 2 Scallions
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 oz White Cheddar Cheese
    • ½ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Jasmine Rice
    time-saving
    tips & techniques
    Cook the rice
    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, spice blend, 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.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

    Cook the beef & pepper
    3 Cook the beef & pepper

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the pepper is softened and the beef is just cooked through. Turn off the heat.

    Make the filling & assemble the enchiladas
    4 Make the filling & assemble the enchiladas

    Transfer the cooked beef and pepper 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.

    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the seasoned sour cream on the side. Enjoy!

    Tips from Home Chefs

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    Cook the rice
    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, spice blend, 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.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling.

    Prepare the ingredients
    Cook the beef & pepper
    3 Cook the beef & pepper

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef, diced pepper, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the pepper is softened and the beef is just cooked through. Turn off the heat.

    4 Make the filling & assemble the enchiladas

    Transfer the cooked beef and pepper 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.

    Make the filling & assemble the enchiladas
    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo chile sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the seasoned sour cream on the side. Enjoy!