Remove Chorizo from its casing and mash into a paste.
Add shredded Colby-Jack cheese and mix thoroughly; set aside. Prepare the peppers by slicing off tops and carefully removing seeds and pulps. Do the same to the removed top.
Roll the Chorizo into a spindle shape and shove point first into the pepper using a small spoon or fork-end to fill completely.
Overfill the pepper and replace the top, removing excess from the seam.
Finely dice the tomato and add to the enchilada sauce. Cook sauce until boiling and tomato is soft.
Preheat oven to 375F degrees.
Arrange peppers in a casserole dish and baste thoroughly with enchilada sauce leaving a good amount in the dish to cook down.
Cover and place in the oven for 45 minutes. At 45 minutes, turn oven off, remove casserole dish and place a slice of Monterey Jack, then a slice of Cheddar over each pepper.
Cover, reinsert into the oven and allow cheese to melt.
Best served over a bed of Spanish/Mexican rice with enchilada sauce poured over. Add grated cheddar cheese over top. As a side, lightly salted fried tortilla wedges with sour cream and guacamole adds a great dimension and relief for the heat of the enchilada sauce.
Submitted by: Gordy Evans
