Cheesy Pork Enchiladas and DIY Enchilada Sauce
with Sour Cream and Cilantro- Milk
- Sulphites
- Wheat
What could be more delicious 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!
Ingredients
250 g
Ground Pork
56 g
Red Onion
200 g
Green Bell Pepper
2 tbsp
Mexican Seasoning
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
7 g
Cilantro
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
1 tbsp
All-Purpose Flour
(Contains: Wheat)
2 unit
Chicken Broth Concentrate
160 g
Tomato
1 unit
Lime
Not included in your delivery
2.5 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the 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 concentrates, 1 1/2 tbsp Mexican Seasoning and 1 cup water (dbl both for 4 ppl) until smooth, 1 min. Bring to a boil. Once boiling, reduce heat to medium-low. Simmer, whisking often, until sauce thickens slightly, 4-6 min. Remove the pot from heat.
Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Add tomatoes, lime zest, half the cilantro, 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.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring often, until veggies 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 the pan from heat.
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 filling between tortillas. Roll up to close and place, seam-side down, in the prepared baking dish.
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, 3-4 min. (TIP: Keep an eye on enchiladas so they don't burn!)
Divide enchiladas between plates. Dollop salsa and sour cream over top. Sprinkle with remaining cilantro. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Customers consistently praise the bold, well-seasoned flavours, with the fresh tomato salsa highlighted as a standout topping that brightens the whole dish. Some found the seasoning a touch mild and recommend adding hot sauce or jalapeños for extra heat.
- Ease of prep: Most found the recipe straightforward to follow, though many noted it takes noticeably longer than the suggested time — closer to an hour or more from start to finish.
- Suggestions: Use the full onion even for two servings to boost flavour, finely chop the vegetables for easier rolling, and add cheese inside the tortillas as well as on top to help hold the filling together. Consider adding refried beans, black beans, or Mexican rice to make the meal feel more complete.
- Leftovers: Enchiladas reheat well the next day, though reviewers suggest setting aside extra sour cream and salsa, as the included amounts can fall short for leftover servings.
- Tortillas: Smaller tortillas were tricky to roll and seal tightly; some reviewers recommend purchasing slightly larger ones, or pan-frying the assembled enchiladas for a crispier result instead of broiling.
- Sauce: A few reviewers found the enchilada sauce on the thin side — whisk it consistently and simmer a little longer than instructed to help it thicken. Adding a splash of extra water, as one reviewer noted, can make it too runny, so measure carefully.
