Cheesy Pork Enchiladas and DIY Enchilada Sauce
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Cheesy Pork Enchiladas and DIY Enchilada Sauce

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!

Allergens:
Milk
Gluten
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

56 g

Red Onion, sliced

200 g

Green Bell Pepper

1 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(Contains Milk)

6 tbsp

Sour Cream

(Contains Milk)

7 g

Cilantro

6 unit

Flour Tortillas

(Contains Gluten)

½ tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

1 g

Salt and Pepper*

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Nutrition Values

Energy (kJ)3598 kJ
Calories860 kcal
Fat54 g
Saturated Fat20 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber2 g
Protein39 g
Cholesterol125 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Whisk
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
8x8" Baking Dish

Instructions

MAKE ENCHILADA SAUCE
1

Before starting, preheat your broiler to high. Wash and dry all produce. 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.

PREP
2

Core, then cut bell peppers into 1/4-inch strips. Roughly chop cilantro.

COOK FILLING
3

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.

ASSEMBLE ENCHILADAS
4

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.

BROIL ENCHILADAS
5

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!)

FINISH AND SERVE
6

Divide enchiladas between plates. Dollop over the sour cream and sprinkle with cilantro.

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