Chipotle Pork Enchiladas with Cheddar Cheese & Cilantro Sour Cream

Chipotle Pork Enchiladas

with Cheddar Cheese & Cilantro Sour Cream

35 MIN
+$0.99/serving 4 Servings
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Available Options

  • with Ground Pork
    includes 20 oz Antibiotic-Free Ground Pork View recipe
    Wellness
  • with Ground Pork Chorizo
    includes 20 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
    Wellness
    • with Ground Pork Chorizo

    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 wrapped in tortillas 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.

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
    fresh
    ingredients
    Chipotle Pork Enchiladas with Cheddar Cheese & Cilantro Sour Cream
    Title
    • 20 oz Pork Chorizo
    • 8 Flour Tortillas
    • 1 cup Long Grain White Rice
    • 2 Poblano Peppers
    • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • ½ cup Sour Cream
    • 4 tsps Chipotle Chile Paste
    • 2 8-Oz Can Tomato Sauces
    • ½ cup Cilantro Sauce

    Chipotle Pork 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 large pot, combine the rice, a big pinch of salt, and 2 cups 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 peppers; cut off and discard the stem. Halve 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.

    Prepare the ingredients
    Make the filling
    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 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 chorizo 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 Bake the enchiladas & serve your dish

    Place the tortillas on a work surface. Spread about half 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!

    Bake the enchiladas & serve your dish
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