Beef Enchiladas Rojas with Bell Pepper & Cheddar Cheese
Make It Vegetarian

Beef Enchiladas Rojas

with Bell Pepper & Cheddar Cheese

35 MIN
2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • Make it Vegetarian
    remove Ground Beef & add one 15.5oz can Black Beans
  • Make it Vegetarian

    From the Test Kitchen

    These crowd-pleasing enchiladas rojas—or enchiladas in red sauce—are filled with tender beef, spiced rice, and bell 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 and monterey jack cheese baked on top.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Beef Enchiladas Rojas with Bell Pepper & Cheddar Cheese
    Title
    • 1 15.5-Oz Can Black Beans
    • 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 Bell 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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.

    Cook the beans & pepper
    3 Cook the beans & pepper

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the 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. Add the beans. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and the beans are warmed through. Turn off the heat.

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

    Transfer the cooked beans 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 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

    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. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans.

    Prepare the ingredients
    Cook the beans & pepper
    3 Cook the beans & pepper

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the 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. Add the beans. Cook, stirring frequently and mashing the beans with the back of a spoon, 3 to 4 minutes, or until combined and the beans are warmed through. Turn off the heat.

    4 Make the filling & assemble the enchiladas

    Transfer the cooked beans 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 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!

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