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 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!

Allergens:
Milk
Wheat

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

56 g

Red Onion, sliced

1 unit(s)

Green Bell Pepper

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

½ cup

Cheddar Cheese, shredded

2 unit(s)

Sour Cream

(Contains Milk)

7 g

Cilantro

6 unit(s)

Flour Tortillas

½ tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

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Nutrition Values

Calories420 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate3 g
Sugar1 g
Dietary Fiber1 g
Protein25 g
Cholesterol80 mg
Sodium330 mg
Trans Fat0.2 g
Potassium450 mg
Calcium20 mg
Iron1.8 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

Whisk
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
8x8" Baking Dish

Instructions

MAKE ENCHILADA SAUCE
1

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sprinkle over flour and stir together until no clumps remain. Whisk in the 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.

PREP
2

Core, then cut bell peppers into 1/4-inch strips. Roughly chop cilantro.

COOK FILLING
3

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 another 1/2 tbsp oil (dbl for 4 ppl), then the 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.

ASSEMBLE ENCHILADAS
4

Lightly oil an 8x8-inch baking dish (use a 9x13-inch dish for 4ppl). 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.

BROIL ENCHILADAS
5

Drizzle tops of enchiladas with remaining enchilada sauce and sprinkle with cheese. 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!)

FINISH AND SERVE
6

Divide enchiladas between plates. Dollop over the sour cream and sprinkle with cilantro.