Cheesy Pork Chorizo Enchiladas with Bell Pepper & Rice
Make It Vegetarian

Cheesy Pork Chorizo Enchiladas

with Bell Pepper & Rice

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • Make it Vegetarian
    remove Ground Pork Chorizo; add one 15.5oz can Pinto Beans & 1 tbsp Mexican Spice Blend
    • Make it Vegetarian

    From the Test Kitchen

    To make the hearty filling for these enchiladas, you’ll cook flavorful chorizo—a type of Mexican spiced pork sausage—with bell pepper in a light tomato sauce until tender. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling sour cream.
    CLICK FOR RECIPE CARD

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Cheesy Pork Chorizo Enchiladas with Bell Pepper & Rice
    Title
    • 1 15.5-Oz Can Pinto Beans
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 2 Tbsps Tomato Paste
    • 2 oz Monterey Jack Cheese
    • 1 Bell Pepper
    • ¼ cup Sour Cream
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    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 small pot, combine the rice, 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. Transfer to a large bowl.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the cheese on the large side of a box grater.

    Make the filling
    3 Make the filling

    Drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add the sliced pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter).Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Transfer to the bowl of cooked rice; stir in half the sour cream. Taste, then season with salt and pepper if desired.  

    Assemble & bake the enchiladas
    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 1 cup 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 cheese. 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.

    Season the sour cream & serve your dish
    5 Season the sour cream & serve your dish

    Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the seasoned sour cream. Enjoy!

    Tips from Home Chefs

    Cheesy Pork Chorizo Enchiladas

    Cook the rice
    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 small pot, combine the rice, 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. Transfer to a large bowl.

    2 Prepare the ingredients

    Meanwhile, wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Grate the cheese on the large side of a box grater.

    Prepare the ingredients
    Make the filling
    3 Make the filling

    Drain and rinse the beans. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained beans and spice blend. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Add the sliced pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter).Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened. Transfer to the bowl of cooked rice; stir in half the sour cream. Taste, then season with salt and pepper if desired.  

    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 1 cup 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 cheese. 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.

    Assemble & bake the enchiladas
    Season the sour cream & serve your dish
    5 Season the sour cream & serve your dish

    Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the seasoned sour cream. Enjoy!

    Browse Steps
    1 of 5