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 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
    730 Cals (est.)
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fresh
ingredients
Pork Chorizo Enchiladas with Monterey Jack Cheese  & Sour Cream
Title
  • 18 oz Pork Chorizo
  • 8 Flour Tortillas
  • 1 8-Oz Can Tomato Sauce
  • ½ cup Long Grain White Rice
  • 2 Bell Peppers
  • 2 Scallions
  • 4 oz Shredded Monterey Jack Cheese
  • ½ cup Sour Cream
time-saving
tips & techniques
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 small stones or 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.

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 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

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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 small stones or 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.

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 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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