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Poblano Pork Sausage Enchiladas
with Monterey Jack Cheese
35 MIN
+$1.99/serving
4 Servings
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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories680 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Beef
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8 Flour Tortillas
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½ cup Long Grain White Rice
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1 8-Oz Can Tomato Sauce
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½ cup Sour Cream
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2 Scallions
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2 Tbsps Ancho Chile Paste
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1 Tbsp Light Brown Sugar
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2 Bell Peppers
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2 oz Monterey Jack Cheese
step-by-step
instructions
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.
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.
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!
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.
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.
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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