Cheesy Pork Enchiladas and DIY Enchilada Sauce
with Sour Cream and Cilantro
What could be more fun than enchiladas? Smoky ground pork and melted cheesy goodness topped with a generous dollop of sour cream make this an easy-to-make Mexican-inspired feast that the whole family will love!
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
g
Red Onion, sliced
1 unit(s)
Green Bell Pepper
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
½ cup
Cheddar Cheese, shredded
2 unit(s)
Sour Cream
(Contains Milk)
7 g
Cilantro
6 unit(s)
Flour Tortillas
½ tbsp
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sprinkle over flour and stir together until no clumps remain. Whisk in the Mexican seasoning, broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil, then reduce the heat to medium-low. Simmer, until sauce is slightly thickened, 6-8 min. Remove from heat.
Core, then cut bell peppers into 1/4-inch strips. Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring often, until peppers soften, 5-6 min. Season with salt and pepper. Transfer veggies to a plate. Add another 1/2 tbsp oil (dbl for 4 ppl), then the pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Return veggies to the pan. Stir in half the enchilada sauce, then remove from heat.
Lightly oil an 8x8-inch baking dish (use a 9x13-inch dish for 4ppl). Place one tortilla on a clean work surface. Top with 1/2 cup pork mixture. Roll up to close and place, seam-side down, in the prepared baking dish. Repeat with remaining tortillas and remaining pork mixture, using 1/2 cup of mixture per tortilla.
Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle with cheese. Broil in the middle of the oven, until cheese melts and edges of tortillas are slightly crispy, 2-3 min. (TIP: Keep an eye on enchiladas so they do not burn!)
Divide enchiladas between plates. Dollop over the sour cream and sprinkle with cilantro.