Chorizo Enchiladas with Poblano Pepper, Rice & Monterey Jack
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Chorizo Enchiladas

with Poblano Pepper, Rice & Monterey Jack

40 MIN
4 Servings
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  • with Ground Pork Chorizo
    includes 20 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
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  • with Ground Pork Chorizo

    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 poblano pepper 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
      850 Cals (est.)
    fresh
    ingredients
    Chorizo Enchiladas with Poblano Pepper, Rice & Monterey Jack
    Title
    • 20 oz Pork Chorizo
    • 1 cup Long Grain White Rice
    • 8 Flour Tortillas
    • 2 Poblano Peppers
    • 4 Tbsps Tomato Paste
    • 4 oz Monterey Jack Cheese
    • ½ cup Sour Cream
    Cook the rice
    1 Cook the rice

    Preheat the oven 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 (or 2 cups for 4 servings). 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 fresh produce. Grate the monterey jack on the large side of a box grater. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

    Prepare the ingredients
    Make the filling
    3 Make the filling

    In a large nonstick pan, 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, 2 to 3 minutes, or until lightly browned. Add the sliced pepper(s); 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. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings). 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. Add half the 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 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, seam side down. Evenly top with the grated 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.

    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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