Double Beef Enchiladas with Red and Green Sauce

These beef enchiladas are a crowd-pleasing dinner that serves two meals in one. With a vibrant red enchilada sauce on one side and tangy green salsa on the other, they offer the best of both worlds. The filling is a savory mix of seasoned ground beef, tender bell pepper and fluffy rice, all rolled into soft flour tortillas and baked under a blanket of melted cheese.

This recipe makes enough for a hearty family dinner plus leftovers for the next day. Top with a dollop of sour cream and fresh scallions for a finish that’s as pretty as it is delicious. Perfect for busy weeknights when you want something satisfying without a lot of fuss.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (and top position if making 8 servings) and preheat oven to 450°F. Wash and dry produce. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, fajita spice blend, 1¼ cups water (2¼ cups for 8 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to use.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper; cook, stirring occasionally, until just beginning to brown, 3-4 minutes. Transfer to a plate.
4. Add ground beef to the same pan; season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. If there’s excess grease, carefully pour it out. Stir in bell pepper, scallion whites, Mexican spice blend, garlic powder and stock concentrates until thoroughly combined and beef is cooked through, about 1 minute more. Taste and adjust seasoning with salt and pepper if desired. Turn off heat. Transfer beef mixture to a medium bowl (large bowl for 8 servings).
5. Once rice is done, transfer to bowl with beef mixture; stir to combine. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in a 9-by-13-inch baking dish (two dishes for 8 servings). If you have extra filling, serve it on the side. Top half the enchiladas with enchilada sauce; top remaining enchiladas with green salsa. Sprinkle evenly with Mexican cheese blend. Bake on middle rack until lightly browned and cheese has melted, 15-18 minutes. (For 8 servings, bake on middle and top racks, swapping rack positions halfway through.)
6. Remove enchiladas from oven; top with sour cream and scallion greens. Serve family style or divide between plates.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them slightly before rolling to prevent cracking.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe ahead of time?

Absolutely! Assemble the enchiladas (without baking) and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.