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.

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. Drain and rinse the beans.

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, 7 to 9 minutes, or until browned and cooked through. Transfer to the bowl of cooked rice. Use the same pan to cook the vegetables.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and diced pepper(s); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Carefully add 1 tablespoon of water (or 2 tablespoons for 4 servings) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly coated and combined. Transfer to the bowl of cooked rice. Add the drained beans and half the sour cream. Stir to combine. Taste, then season with salt and pepper if desired.

Spread about half the filling into the bottom of a baking dish. Place the tortillas on a work surface. 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.

Top half the enchiladas with the tomatillo sauce. Top the remaining enchiladas with the guajillo sauce. Evenly top with the cheddar and monterey jack; season with salt and pepper. Bake the enchiladas 8 to 10 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 remaining sour cream. Enjoy!