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Rated 5 out of 5 based on 1 customer rating
(1 customer review)

Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

Rated 5 out of 5 based on 1 customer rating
(1 customer review)
$59.58 Cooking Fee
Serving Size: 2 enchiladas
These tasty enchiladas contain brown rice and chorizo for a twist on a Mexican classic.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
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1 review for Pork Chorizo Enchiladas with Jack Cheese and Sour Cream

  1. Amy Wister
    Rated 5 out of 5 based on 1 customer rating

    Amy Wister (verified owner)

    Yummy. Would order again.

Only logged in customers who have purchased this product may leave a review.


Cook Tools and Details

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Ingredients Scale

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.

Cook Times

Active Prep5
Hands-On Cook20
Hands-Off Cook30
Total Time55 minutes
Recipe Serving Size6



  • 2 teaspoon Kosher salt
  • ¾ cup brown rice
  • 1 tablespoon avocado oil
  • 1 ¾ pound pork chorizo
  • 3 poblano pepper OR 2 red bell peppers, stemmed, seeded, and thinly sliced
  • 3 stalk green onion sliced, bottom ⅓ slices (white part) set aside
  • 16 ounce canned tomato sauce
  • ½ cup sour cream
  • 8 ounce Monterey Jack cheese shredded
  • 12 flour tortilla

Cooking Tools Required

Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Top Stove
Reheating/Serving Instructions

Heat in microwave on medium-high power until heated through.


Calories: 710kcal | Carbohydrates: 57g | Protein: 30g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 137mg | Sodium: 3751mg | Potassium: 584mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1684IU | Vitamin C: 78mg | Calcium: 421mg | Iron: 5mg

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