Organic Beef Enchiladas "Divorciadas"
2x the delicious portions!
- Milk
- Wheat
- Soy
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
1 unit
Green Bell Pepper
4.5 tablespoon
Sour Cream
(Contains: Milk)
20 ounce
Organic Ground Beef
1 tablespoon
Fajita Spice Blend
2 unit
Beef Stock Concentrate
1 unit
Green Salsa
12 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
2 teaspoon
Garlic Powder
¾ cup
White Rice
1 cup
Mexican Cheese Blend
(Contains: Milk)
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
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 ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
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 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.
