Pork Chorizo Enchiladas with Monterey Jack Cheese  & Sour Cream

Pork Chorizo Enchiladas

with Monterey Jack Cheese & Sour Cream

Group Created with Sketch. 35 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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To make the hearty filling for these enchiladas, you’ll cook flavorful chorizo—a type of Mexican spiced pork sausage—with fresh sweet peppers in a light tomato sauce until tender. It's all combined with fluffy jasmine rice and a touch of sour cream, for cooling, creamy texture.

To make the hearty filling for these enchiladas, you’ll cook flavorful chorizo—a type of Mexican spiced pork sausage—with fresh sweet peppers in a light tomato sauce until tender. It's all combined with fluffy jasmine rice and a touch of sour cream, for cooling, creamy texture.

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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. 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, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Make the filling:
3 Make the filling:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo and cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions; 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); season with salt and pepper. Cook, stirring frequently, 2 to 3 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; 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 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, seam side down. Evenly top with the 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:

While the enchiladas bake, 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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Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. 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, 12 to 14 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:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops.

Prepare the ingredients:
Make the filling:
3 Make the filling:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo and cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions; 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); season with salt and pepper. Cook, stirring frequently, 2 to 3 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; 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 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, seam side down. Evenly top with the 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:

While the enchiladas bake, 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!