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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

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
Sulphites
Wheat

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

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)

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*

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Nutrition Values

Calories960 kcal
Fat59 g
Saturated Fat21 g
Carbohydrate68 g
Sugar12 g
Dietary Fiber7 g
Protein42 g
Cholesterol105 mg
Sodium1710 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
Zester
Medium Bowl
Large Non-Stick Pan
8x8" Baking Dish

Instructions

Make enchilada sauce
1

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 (1 tbsp) oil, then flour. Stir to combine. Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrates 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.

Prep and make salsa
2

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 tomato into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.

Cook filling
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, 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 (1 tbsp) oil 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.

Assemble enchiladas
4

Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp (1 tbsp) oil. 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.

Broil enchiladas
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, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn!)

Finish and serve
6

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

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