Chipotle Pork Enchiladas
with Cheddar Cheese & Cilantro Sour Cream
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.
Details
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.
Nutrition per serving
45g Of Protein
Ingredients
10 oz
Ground Pork
4 each
Flour Tortillas
½ cup
Long Grain White Rice
1 each
Poblano Pepper
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Sour Cream
2 tsp
Chipotle Chile Paste
1 each
8-oz can Tomato Sauce
¼ cup
Cilantro Sauce
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 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.
step 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.
step 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!
Instructions
step 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.
step 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.
step 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.
step 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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