Family Friendly

Cheesy Chicken Enchiladas

with Guajillo Pepper Sauce

35 MIN

+$1.95/serving 2 Servings

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with Ground Pork Chorizo

From the Test Kitchen

These crowd-pleasing enchiladas—filled with bites of chicken, spiced rice, and sweet pepper—are smothered in our chef-curated guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty monterey jack cheese baked on top.
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Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
4 Flour Tortillas
2 oz Monterey Jack Cheese
⅓ cup Guajillo Chile Pepper Sauce
½ cup Long Grain White Rice
2 Scallions
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
¼ cup Sour Cream
1 Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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, spice blend, a big pinch of salt, 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

3 Cook the chorizo & pepper

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until the vegetables are softened and the chorizo is cooked through Turn off the heat.

4 Make the filling & assemble the enchiladas

Transfer the cooked chorizo and pepper to the pot of cooked rice. Add the sour cream and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. 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 in a single layer, seam side down.

5 Bake & serve your dish

Evenly top the enchiladas with the guajillo sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!