Cheesy Pork Enchiladas and DIY Enchilada Sauce
with Sour Cream and Cilantro
Enchiladas - what could be more fun? Take one part smoky, ground pork, one part melted cheesy goodness and top with a generous dollop of sour cream. Let the whole family chip in to make this easy-to-make Mexican-inspired feast.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
g
Oignon rouge, tranché
1 pièce(s)
Poivron vert
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
½ tasse(s)
Cheddar, râpé
2 pièce(s)
Crème sure
(Contient Lait)
7 g
Coriandre
6 pièce(s)
Tortillas de farine
½ cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then sprinkle over flour. Stir together. Add Mexican seasoning, broth concentrate and 1 cup water. Bring to a boil then reduce the heat to medium-low. Simmer, until sauce is slightly thickened, 6-8 min. Remove from heat.
Meanwhile, wash and dry all produce.* Core, then cut bell peppers into 1/4-inch strips. Roughly chop cilantro. Working on a second cutting board, pat chicken dry with paper towel. Carefully slice into the centre of each chicken breast – parallel to the cutting board – cutting all the way through. Thinly slice chicken into 1/4-inch strips.
Heat a large non-stick pan over medium-high. When pan is hot, add 1 tbsp oil, then onion and peppers. Cook, stirring often, until peppers soften, 5-6 min. Transfer veggies to a plate. Add another 1 tbsp oil, then chicken. Season with salt and pepper. Cook, stirring occasionally, until chicken is golden and cooked through, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Return veggies to the pan. Stir in half the enchilada sauce.
Spray or wipe a 9x13-inch baking dish with 1 tbsp oil. Place one tortilla on a clean work surface. Top with 1/2 cup chicken mixture. Roll up to close and place, seam-side down, in the prepared baking dish. Repeat with remaining tortillas and remaining chicken mixture (1/2 cup of mixture per tortilla).
Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle over cheese. Broil in middle of oven, until cheese melts and edges of tortillas are slightly crispy, 3-4 min. (TIP: Keep an eye on enchiladas so they do not burn!)
Divide enchiladas between plates. Dollop with sour cream and sprinkle over cilantro.