45g of Protein

Chipotle Pork Enchiladas

with Cheddar Cheese & Cilantro Sour Cream

35 MIN

2 Servings

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From the Test Kitchen

To make the hearty filling for these enchiladas, you'll cook ground pork and fresh poblano pepper in a chipotle tomato sauce until tender. It's all combined with fluffy rice, baked under a layer of melty cheese, and served with our cool and creamy cilantro sour cream to temper the smoky heat.
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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

940 Cals (est.)

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fresh

ingredients

10 oz Ground Pork
4 Flour Tortillas
½ cup Long Grain White Rice
1 Poblano Pepper
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup Sour Cream
2 tsps Chipotle Chile Paste
1 8-Oz Can Tomato Sauce
¼ cup Cilantro Sauce

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, 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 pepper; cut off and discard the stem. Quarter lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the cilantro sauce and half the sour cream; season with salt and pepper.

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 pork. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the diced pepper; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the 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; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. Turn off the heat. Transfer to the pot of cooked rice. Add the remaining sour cream and 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 in a single layer, seam side down. Evenly top with the cheddar and 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. Serve the baked enchiladas topped with the cilantro sour cream. Enjoy!

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Chipotle Pork Enchiladas