Pork Chorizo Enchiladas with Monterey Jack Cheese & Sour Cream
Meal of the Month

Pork Chorizo Enchiladas

with Monterey Jack Cheese & Sour Cream

35 MIN
4 Servings
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From the Test Kitchen

To make the hearty filling for these enchiladas, you’ll cook pork chorizo with fresh bell peppers in a light tomato sauce until tender. It's all combined with fluffy rice and a touch of sour cream for cooling, creamy texture.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Pork Chorizo Enchiladas with Monterey Jack Cheese & Sour Cream
Title
  • 18 oz Pork Chorizo
  • ½ cup Long Grain White Rice
  • 8 Flour Tortillas
  • 4 oz Shredded Monterey Jack Cheese
  • 1 8-Oz Can Tomato Sauce
  • 2 Bell Peppers
  • 2 Scallions
  • ½ cup Sour Cream
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.

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 chorizo. 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, 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. 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.

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 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.

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 chorizo. 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, 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. 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 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 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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