Beef Enchiladas "Divorciadas"
2x the delicious portions!
- Milk
- Soy
- Wheat
Savor the best of both worlds with two varieties of saucy, cheesy enchiladas. Juicy ground beef, green pepper, and seasoned rice are rolled up in soft tortillas and smothered in red enchilada sauce on one side and green salsa on the other. They’re blanketed in melty cheese, baked till browned and bubbling, then finished with sour cream and crisp scallions.
Ingredients
2 unit
Scallions
1 tablespoon
Fajita Spice Blend
1 tablespoon
Mexican Spice Blend
2 teaspoon
Garlic Powder
1 unit
Green Salsa
1 cup
Mexican Cheese Blend
(Contains: Milk)
4.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Beef Stock Concentrate
20 ounce
Ground Beef
1 unit
Green Bell Pepper
10 ounce
Enchilada sauce
¾ cup
White Rice
12 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 8 servings) and preheat oven to 450 degrees. Wash and dry produce. • Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine rice, Fajita Spice Blend, 1 1⁄4 cups water (2 1⁄4 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 in Step 5.
• 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. (Keep the heat on—you’ll add more to the pan in the next step!)
• Add beef* to pan used for bell pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. TIP: If there’s excess grease in your pan, 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, 1 minute more. Taste and season with salt and pepper if desired. • Turn off heat. Transfer beef mixture to a medium bowl (large bowl for 8 servings).
• 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 baking dishes for 8 servings). TIP: If you have any extra filling left over, 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, bake on middle and top racks, swapping rack positions halfway through.)
• Remove enchiladas from oven; top with sour cream and scallion greens. • Serve enchiladas family style or divide between plates.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The two-sauce concept — red enchilada sauce on one half, green salsa on the other — was a highlight that most loved, with the red sauce edging ahead as the crowd favorite. Some found the seasoning too strong or the green salsa too spicy; use less if you prefer a milder result 🌶️.
- Ease of prep: This is a straightforward recipe, though rolling the enchiladas takes some time; a few reviewers simplified cleanup by cooking the rice in the microwave and the beef in the oven.
- Suggestions: Spread a thin layer of sauce on the bottom of the baking dish before adding the enchiladas to prevent sticking. Use less rice in the filling — several reviewers found the ratio too high, leaving extra filling that wouldn't fit in the tortillas. Adding black beans, corn, or diced onion boosted flavor and texture for those who tried it.
- Leftovers: This recipe makes a generous batch that keeps well — many got 4–6 meals out of it, and several noted the enchiladas tasted even better the next day. Reserve a little extra sauce on the side before baking so leftovers don't dry out when reheated.
Reviews from our home cooks
Really liked this one! I think there was a little too much rice but overall the flavor was great. Making the enchiladas with side by side red sauce vs green sauce gave us much to discuss: I like this one for this reason and this one for that reason. Will order again when I see it on the rotation.
Was hard to assemble because the meat was crumbly and too much rice to put inside enchilada. So to eat rice alone was blah alone. Needed more spice.
Was fun learning to create something new I wouldn't have known how on my own. Took great satisfaction when we ate it and loved it. Had leftovers and next day they were great. The leftovers though the sauce had dried up so had wished I had kept a tad on the side to add for leftovers or reheating. Other than that no complaints. Since 1 of us is allergic to onions, just made 2 separate pans of beef..one with and one without.
Fantastic meal! These are the tastiest enchiladas I've ever eaten. My husband and 8 year-old son prepared this meal on their own while I worked late one night. It's a definite keeper!
I loved that it has two flavors of sauce, it's like having two dinners in one. Also great for those to try something new. I made these for our work lunch meal preps.
This was one of the most incredible meals we've had so far. Not only was it flavorful, there was so much to eat, that two of us will be having leftovers for the next week! It took some time to prepare, but it was well worth it. When they say it feeds eight, it really does feed eight!
These were good! Appreciate the new bigger batches since it's just us two and our young teen. Easy to split and have some leftovers. Only thing I changed was not putting all the rice in. I used half of it and it was perfect.
Good but would have been better with more veggies. I think the scallions to replace the onion is kind of weak. Last I checked this is the meat and veggie plan but only had scallions and a bell pepper for this meal.
This made a HUGE amount. I froze the leftover filling for burritos on a night I don't feel like cooking. These were delicious!
So much left over that I feel like bigger tortillas are needed. These tortillas were VERY small and we could not stuff them any more as the meat combo was spilling out already ...
