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Cheesy Pork Enchiladas and DIY Enchilada Sauce

Cheesy Pork Enchiladas and DIY Enchilada Sauce

with Sour Cream and Cilantro

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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/LaitWheat/Blé

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

56 g

Onion, sliced

200 g

Green Bell Pepper

1 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Cilantro

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

½ tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

1 g

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4226 kJ
Calories1010 kcal
Fat60 g
Saturated Fat22 g
Carbohydrate73 g
Sugar7 g
Dietary Fiber6 g
Protein44 g
Cholesterol110 mg
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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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 1/2 tbsp flour and stir together until no clumps remain. Whisk in 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 and set aside.

2

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

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 1/2 tbsp oil (dbl for 4 ppl), then 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.

4

Lightly oil an 8x8-inch baking dish (use a 9x13-inch dish for 4 ppl). 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.

5

Drizzle remaining enchilada sauce over top of enchiladas, then 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!)

6

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