Turkey Enchiladas Rojas with Spiced Rice & Black Beans

Turkey Enchiladas Rojas

with Spiced Rice & Black Beans

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Turkey

    From the Test Kitchen

    These hearty enchiladas are filled with a combination of fragrant, Mexican-spiced rice, sautéed turkey, and sweet peppers. For even more flavor, we’re baking them under a smoky-sweet guajillo sauce and a layer of melty white cheddar mixed with lime zest for added punch. A dollop of lime sour cream adds cooling balance.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Turkey Enchiladas Rojas with Spiced Rice & Black Beans
    Title
    • 18 oz Ground Turkey
    • 8 Flour Tortillas
    • 1 15.5-Oz Can Black Beans
    • ½ cup Long Grain White Rice
    • 1 Red Onion
    • 1 Lime
    • 2 cloves Garlic
    • ½ lb Sweet Peppers
    • ½ cup Sour Cream
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 4 oz White Cheddar Cheese
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    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 medium pot, combine the rice, a big pinch of salt, half the spice blend, 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 fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Place the grated cheese and lime zest in a bowl and mix to thoroughly combine.

    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey, sliced onion, sliced peppers, chopped garlic, remaining spice blend, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 7 minutes, or until the vegetables are softened and the turkey is lightly browned. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the turkey is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the sour cream. 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 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, seam side down. Evenly top with the guajillo sauce and cheese-lime zest mixture. Bake 11 to 13 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in a bowl, combine the remaining sour cream and the juice of 2 lime wedges; season with salt and pepper. Serve the baked enchiladas topped with the lime sour cream. Serve the remaining lime wedges 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, a big pinch of salt, half the spice blend, 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 fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Grate the cheese on the large side of a box grater. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Place the grated cheese and lime zest in a bowl and mix to thoroughly combine.

    Prepare the ingredients
    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey, sliced onion, sliced peppers, chopped garlic, remaining spice blend, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 7 minutes, or until the vegetables are softened and the turkey is lightly browned. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the turkey is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the sour cream. Taste, then season with salt and pepper if desired.

    4 Assemble & bake the enchiladas

    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, seam side down. Evenly top with the guajillo sauce and cheese-lime zest mixture. Bake 11 to 13 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
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, in a bowl, combine the remaining sour cream and the juice of 2 lime wedges; season with salt and pepper. Serve the baked enchiladas topped with the lime sour cream. Serve the remaining lime wedges on the side. Enjoy!

    Browse Steps
    1 of 5