Pork Chorizo Enchiladas with Monterey Jack Cheese  & Sour Cream

Pork Chorizo Enchiladas

with Monterey Jack Cheese & Sour Cream

30 MIN
4 Servings
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From the Test Kitchen

To make the hearty filling for these enchiladas, you’ll cook flavorful chorizo— a type of Mexican-spiced pork sausage—with fresh peppers in a light tomato sauce until tender. It’s all tempered by a layer of melty monterey jack cheese baked on top.
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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
  • 1⅛ lbs Pork Chorizo
  • 8 Flour Tortillas
  • 1 8-Ounce Can Tomato Sauce
  • ½ lb Sweet Peppers Or 2 Poblano Peppers
  • 2 Scallions Or 1 Bunch Chives
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Sour Cream
  • ½ cup Brown Rice
Cook the rice:
1 Cook the rice:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly; transfer to a large bowl. 

Prepare the ingredients:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. If you received sweet peppers, cut off and discard the stems; remove the cores. Halve lengthwise, then thinly slice crosswise. If you received poblano peppers, cut off and discard the stems; halve the peppers lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

Make the filling:
3 Make the filling:

In a large pan (nonstick, if you have one), heat 2 teaspoons 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; 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:

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, then preheat to 450°F. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly; transfer to a large bowl. 

2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. If you received sweet peppers, cut off and discard the stems; remove the cores. Halve lengthwise, then thinly slice crosswise. If you received poblano peppers, cut off and discard the stems; halve the peppers lengthwise. Remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

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

In a large pan (nonstick, if you have one), heat 2 teaspoons 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; 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:

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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