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
56 g
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)
2 unit
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
1 g
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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 (dbl for 4 ppl) and whisk 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.
Core, then cut pepper 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 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.
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.
Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle cheese over top. 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 with sour cream and sprinkle cilantro over top.
