Chorizo Enchiladas
with Poblano Pepper, Rice & Monterey Jack
Active:
30m
Total:
30m
The hearty filling for these enchiladas features flavorful chorizo—a type of Mexican spiced pork sausage—which simmers with poblano pepper in a light tomato sauce until tender. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling sour cream.
Details
The hearty filling for these enchiladas features flavorful chorizo—a type of Mexican spiced pork sausage—which simmers with poblano pepper in a light tomato sauce until tender. It’s all baked under a layer of melty monterey jack cheese, then finished with a dollop of cooling sour cream.
Customer Favorite
Always On The Menu
Ingredients
10 oz
Boneless Chicken Breast Pieces
½ cup
Long Grain White Rice
4 each
Flour Tortillas
1 each
Poblano Pepper
2 tbsp
Tomato Paste
2 oz
Monterey Jack Cheese
¼ cup
Sour Cream
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.
step 2
Prepare the ingredients
Meanwhile, grate the monterey jack on the large side of a box grater. Wash and dry the pepper(s); cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.
step 3
Make the filling
Pat the chicken dry with paper towels; season with salt and pepper. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully, add 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring frequently, 1 to 2 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. Add half the sour cream and stir to combine. Taste, then season with salt and pepper if desired.
step 4
Assemble & bake the enchiladas
Place the tortillas on a work surface. Spread about half 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 grated monterey jack. 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.
step 5
Season the sour cream & serve your dish
Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the seasoned sour cream. Enjoy!
Instructions
step 1
Cook the rice
Preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). 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.
step 2
Prepare the ingredients
Meanwhile, grate the monterey jack on the large side of a box grater. Wash and dry the pepper(s); cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.
step 3
Make the filling
Pat the chicken dry with paper towels; season with salt and pepper. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced pepper(s); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Carefully, add 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring frequently, 1 to 2 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. Add half the sour cream and stir to combine. Taste, then season with salt and pepper if desired.
step 4
Assemble & bake the enchiladas
Place the tortillas on a work surface. Spread about half 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 grated monterey jack. 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.
step 5
Season the sour cream & serve your dish
Meanwhile, season the remaining sour cream with salt and pepper. Serve the baked enchiladas garnished with the seasoned sour cream. Enjoy!
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