Beef Enchiladas Rojas with Poblano Pepper & Cheese

Beef Enchiladas Rojas

with Poblano Pepper & Cheese

35 MIN
2 Servings
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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 cheddar and monterey jack cheese baked on top.
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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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ingredients
Beef Enchiladas Rojas with Poblano Pepper & Cheese
Title
  • 10 oz Ground Beef
  • 4 Flour Tortillas
  • ⅓ cup Guajillo Chile Pepper Sauce
  • ½ cup Long Grain White Rice
  • 2 Scallions
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ¼ cup Sour Cream
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 1 Poblano Pepper
Cook the rice
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 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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice.

Cook the beef & pepper
3 Cook the beef & pepper

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the 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. 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.

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 sauce and cheddar and monterey jack. 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

Cook the rice
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 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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice.

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

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the 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. 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 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 sauce and cheddar and monterey jack. 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!

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