Cheesy Chorizo Enchiladas

with Bell Pepper & Spicy Tomato Sauce

35 MIN

2 Servings

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with Ground Pork Chorizo

From the Test Kitchen

To make the hearty filling for these enchiladas, you'll cook chorizo with fresh bell pepper in a delicate ancho chile-tomato sauce. You'll top the enchiladas with melty monterey jack cheese before finishing them off with fragrant scallions and cooling sour cream.
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Nutrition

PER SERVING
Calories

910 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
4 Flour Tortillas
½ cup Long Grain White Rice
1 8-Oz Can Tomato Sauce
1 Bell Pepper
2 Scallions
2 oz Monterey Jack Cheese
¼ cup Sour Cream
1 Tbsp Light Brown Sugar
2 tsps Chipotle Chile Paste

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 and 1 cup of water; season with salt if desired. 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 monterey jack on the large side of a box grater.

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 chorizo. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and sliced white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sugar, tomato sauce (carefully, as the liquid may splatter), 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, 2 to 3 minutes, or until the sauce is slightly thickened and the chorizo is cooked through. Transfer to the pot of cooked rice; stir to combine. 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 grated monterey jack. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

5 Finish & serve your dish

Meanwhile, season the remaining sour cream with salt and pepper if desired. Serve the baked enchiladas garnished with the sour cream and sliced green tops of the scallions. Enjoy!