Cheesy Beef Enchiladas with Sweet Peppers & Rice
Family Friendly

Cheesy Beef Enchiladas

with Sweet Peppers & Rice

30 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    To make the hearty filling for these enchiladas, you’ll cook savory ground beef and sweet peppers in a light tomato sauce that features a blend of zesty spices like ancho chile powder, smoked paprika, and cumin. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling greek yogurt.

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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    ingredients
    Cheesy Beef Enchiladas with Sweet Peppers & Rice
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 2 oz Monterey Jack Cheese
    • 4 oz Sweet Peppers
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Plain Nonfat Greek Yogurt
    • Tomato Paste
    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. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, 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. Transfer to a large bowl.

    Prepare the ingredients
    2 Prepare the ingredients
    Meanwhile, wash and dry the peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.
    Make the filling
    3 Make the filling

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of the tomato paste (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the yogurt. Taste, then season with salt and pepper if desired.

    Assemble & bake the enchiladas
    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 1 cup 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, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    Season the yogurt & serve your dish
    5 Season the yogurt & serve your dish

    Meanwhile, season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the seasoned yogurt. 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 small pot, combine the rice, 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. Transfer to a large bowl.

    2 Prepare the ingredients
    Meanwhile, wash and dry the peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.
    Prepare the ingredients
    Make the filling
    3 Make the filling

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of the tomato paste (you will have extra). Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the yogurt. Taste, then season with salt and pepper if desired.

    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 1 cup 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, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    Assemble & bake the enchiladas
    Season the yogurt & serve your dish
    5 Season the yogurt & serve your dish

    Meanwhile, season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the seasoned yogurt. Enjoy!

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