Turkey Enchiladas Rojas with Spiced Rice & Black Beans

Turkey Enchiladas Rojas

with Spiced Rice & Black Beans

45 MIN
+$1.95/serving 4 Servings
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  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    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.
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    • Nutrition
      PER SERVING
    • Calories
      920 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Turkey Enchiladas Rojas with Spiced Rice & Black Beans
    Title
    • 18 oz Ground Beef
    • 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
    • 2 tsps Chipotle Chile Paste
    • 4 oz White Cheddar Cheese
    • 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 beef, 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 beef is lightly browned. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the beef 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 beef, 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 beef is lightly browned. Add the drained beans. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the beef 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!

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