Poblano Pork Sausage Enchiladas with Monterey Jack Cheese
Family Friendly

Poblano Pork Sausage Enchiladas

with Monterey Jack Cheese

35 MIN
+$1.99/serving 4 Servings
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  • with Smoky-Flavored Poblano Pork Sausage
    with 18 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    From the Test Kitchen

    To make the hearty filling for these enchiladas, you'll cook smoky-flavored poblano pork sausage with fresh peppers in a delicate tomato sauce. You'll top the enchiladas with melty monterey jack cheese before finishing them off with fragrant scallions and cooling sour cream.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    ingredients
    Poblano Pork Sausage Enchiladas with Monterey Jack Cheese
    Title
    • 18 oz Ground Beef
    • 8 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 1 8-Oz Can Tomato Sauce
    • ½ cup Sour Cream
    • 2 Scallions
    • 2 Tbsps Ancho Chile Paste
    • 1 Tbsp Light Brown Sugar
    • 2 Bell Peppers
    • 2 oz Monterey Jack Cheese
    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 small 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. Transfer to a large bowl.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

    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 beef. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Carefully drain off and discard any excess oil. Add the sugar, chile paste, and tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the beef is cooked through. Transfer to the bowl of cooked rice; stir in half the sour cream. Taste, then season with salt and pepper if desired.

    Assemble & bake the enchiladas
    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 3 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, seam side down. Evenly top with the grated cheese. 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.

    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions and seasoned sour cream. Enjoy!

    Tips from Home Chefs

    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 small 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. Transfer to a large bowl.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

    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 beef. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced white bottoms of the scallions. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Carefully drain off and discard any excess oil. Add the sugar, chile paste, and tomato sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened and the beef is cooked through. Transfer to the bowl of cooked rice; stir in half the sour cream. Taste, then season with salt and pepper if desired.

    4 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 3 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, seam side down. Evenly top with the grated cheese. 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
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions and seasoned sour cream. Enjoy!

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