Adjust the ingredients measurement scale here by changing this number. 6
Bring a medium pot of water to a boil. Add salt and rice. Stir and cook uncovered for 20 minutes. Drain and transfer to a large bowl.
Place oven rack in the middle position and pre-heat oven to 450 degrees.
Heat a large saute pan over medium-high heat. Add the avocado oil and when hot add the chorizo. Cook for 3 minutes or until lightly browned. Add the sliced peppers and the white parts of the green onions. Saute 2 minutes.
Add the tomato sauce and cook an additional 3 minutes. Add sauce to the bowl of rice along with half the sour cream. Stir to combine.
Spread 2 cups of the filling on the bottom of a 9x13 inch baking dish. Distribute remaining filling among the tortillas, rolling up, and placing seam side down in baking dish.
Top enchiladas with cheese and bake 8-10 minutes. Remove from the oven and let stand 2 minutes.
Spoon remaining sour cream over enchiladas and top with remaining green onions.
Recipe Serving Size6
1 ¾poundpork chorizo
3poblano pepperOR 2 red bell peppers, stemmed, seeded, and thinly sliced
3stalkgreen onionsliced, bottom ⅓ slices (white part) set aside
16ouncecanned tomato sauce
8ounceMonterey Jack cheeseshredded
Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Top Stove
Heat in microwave on medium-high power until heated through.
Amy Wister (verified owner) –
Yummy. Would order again.