Cheesy Pork Chorizo Enchiladas

Place an oven rack in the center of the oven, then preheat to 450°F. 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, 12 to 14 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.

Meanwhile, wash and dry the peppers; cut off and discard the stems, then cut into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. Grate the cheese on the large side of a box grater.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the pepper pieces; 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 sauce is slightly thickened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked rice; stir in half the sour cream. Taste, then season with salt and pepper if desired.

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.

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