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!
The quantities provided above are averages only.
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
1 unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
16 g
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
6 unit(s)
Flour Tortillas
(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 unit(s)
Chicken Broth Concentrate
2 unit(s)
Tomato
1 unit(s)
Lime
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium heat.
- When the pot is 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 concentrate until smooth, 1 min. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer, whisking often, until enchilada sauce thickens slightly, 4-6 min.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- 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.
- Heat a large non-stick pan over medium-high heat.
- When the pan is 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 from heat.
- 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 enchiladas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn!)
- Divide enchiladas between plates.
- Dollop salsa and sour cream over top.
- Squeeze a lime wedge over top, if desired.