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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-cook 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

Red Onion

200 g

Green Bell Pepper

2 tbsp

Mexican Seasoning

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Cilantro

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

2 unit

Chicken Broth Concentrate

160 g

Roma Tomato

1 unit

Lime

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories860 kcal
Fat50 g
Saturated Fat19 g
Carbohydrate69 g
Sugar13 g
Dietary Fiber7 g
Protein35 g
Cholesterol80 mg
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Whisk
Measuring Cups
Measuring Spoons
Medium Bowl
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 flour. Stir to combine. Whisk in broth concentrate, 1 1/2 tbsp Mexican Seasoning and 1 cup water (dbl both for 4 ppl), until smooth, 1 min. Bring to a boil, then reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. Remove pot from heat.

2

Core, then cut pepper into 1/4-inch strips. Peel, then cut half the onion into 1/4 inch slices (use all for 4 ppl). Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Add tomatoes, half the cilantro, lime zest, 1/2 tbsp lime juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and remaining. 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) to the pan, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min. Season with remaining Mexican Seasoning, salt and pepper. Return veggies to the pan. Stir in half the enchilada sauce, then remove pan from heat.

4

Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp oil (dbl for 4 ppl). Place tortillas on a clean work surface. Divide pork mixture between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish.

5

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, 3-4 min. (TIP: Keep an eye on enchiladas so they do not burn!)

6

Divide enchiladas between plates. Dollop with salsa and sour cream. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.