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 cheese topped with a generous dollop of sour cream make this an easy-to-cook Mexican-inspired feast the whole family will enjoy.

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 Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

1 unit(s)

Red Onion

1 unit(s)

Green Bell Pepper

2 tbsp

Mexican Seasoning

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

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Sour Cream

(Contains Milk)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Chicken Broth Concentrate

2 unit(s)

Tomato

1 unit(s)

Lime

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories990 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate77 g
Sugar18 g
Dietary Fiber7 g
Protein43 g
Cholesterol125 mg
Sodium1770 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium500 mg
Iron6 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
Zester
Medium Bowl
Large Non-Stick Pan
8x8" Baking Dish

Instructions

Make enchilada sauce
1
  • 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.
Prep and make salsa
2
  • 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 tomatoes 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 softened, 5-6 min. Season with salt and pepper, then transfer to a plate. 
  • Add 1/2 tbsp (1 tbsp) oil to the pan, then pork. Cook, breaking 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. Remove 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 enchiladas and place, seam-side down, in the prepared baking dish.
Broil enchiladas
5
  • 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.)
Finish and serve
6
  • Divide enchiladas between plates.
  • Dollop salsa and sour cream over top.
  • Squeeze a lime wedge over top, if desired.