.png)
.png)
.png)
Cheesy Pork Enchiladas
with DIY Enchilada Sauce and Sour Cream
Smoky ground pork and melted cheese topped with a generous dollop of sour cream make this an easy-to-cook Mexican-inspired feast the whole family will enjoy.
Ingredients: Ground pork • Green pepper • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Red onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • All-purpose flour (wheat).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Tomato
1 unit(s)
Lime
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then flour. Stir to combine.
- Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrate until smooth, 1 min. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer, whisking often, until enchilada sauce thickens slightly, 4-6 min.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper, then transfer to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the pan, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with remaining Mexican Seasoning, salt and pepper.
- Return veggies to the pan.
- Stir in half the enchilada sauce. Remove from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp (1 tbsp) oil.
- Place tortillas on a clean work surface.
- Divide pork filling between tortillas.
- Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
- Divide enchiladas between plates.
- Dollop salsa and sour cream over top.
- Squeeze a lime wedge over top, if desired.