Cheesy Pork Chorizo Enchiladas with Sweet Peppers & Rice

Cheesy Pork Chorizo Enchiladas

with Sweet Peppers & Rice

30 MIN
2 Servings
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    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 sweet peppers 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.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    ingredients
    Cheesy Pork Chorizo Enchiladas with Sweet Peppers & Rice
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 4 oz Sweet Peppers
    • 2 Tbsps Tomato Paste
    • 2 oz Monterey Jack Cheese
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; 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, 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 peppers; cut off and discard the stems. Remove the cores; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater.

    Make the filling
    3 Make the filling

    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 sliced peppers; 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.

    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

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; 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, 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 peppers; cut off and discard the stems. Remove the cores; halve lengthwise, 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

    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 sliced peppers; 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.

    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! 

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