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Pork Enchiladas
with Monterey Jack Cheese & Sour Cream
30 MIN
+$1.95/serving
4 Servings
From the Test Kitchen
To make the hearty filling for these enchiladas, you’ll cook ground pork 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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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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18 oz Pork Chorizo
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4 oz Shredded Monterey Jack Cheese
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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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2 Scallions
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2 Bell Peppers
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½ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
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.
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 a pinch of the spice blend (you will have extra), 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. 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.
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.
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 a pinch of the spice blend (you will have extra), 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. 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.
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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