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Pork Enchilada Casserole
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Pork Enchilada Casserole

Pork Enchilada Casserole

with Spinach Side Salad

This dish packs all the flavours of a Tex-Mex feast into a hearty casserole! We've hidden wholesome veggies in this family-friendly oven-bake and paired it with a vibrant side salad that grown-up palates will appreciate!

Tags:
Family Friendly
Allergens:
Sulphites
Wheat
Milk

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Sweet Bell Pepper

56 g

Baby Spinach

200 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

½ tbsp

White Wine Vinegar

(Contains Sulphites)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 unit

Green Onion

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

¾ tsp

Sugar*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories870 kcal
Fat46 g
Saturated Fat21 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber7 g
Protein46 g
Cholesterol110 mg
Sodium1650 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

Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Parchment Paper
8x8" Baking Dish
Large Bowl
Whisk

Instructions

Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve tortillas. Thinly slice green onion.

Make filling
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork and half the peppers. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add Mexican Seasoning. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes, 1/2 cup water (3/4 cup for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until sauce reduces slightly, 4-6 min.

Assemble enchilada casserole
3

Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl), then line with parchment paper, leaving overhang on two sides. Spread some filling on the bottom of the prepared baking dish. Arrange half the tortillas over top. (TIP: It's okay if tortilla pieces overlap.) Top with half the remaining filling, then half the cheese. Repeat with remaining tortillas, remaining filling and remaining cheese.

Bake enchilada casserole
4

Bake casserole in the middle of the oven until cheese is melted and layers are heated through, 7-10 min.

Make salad
5

Meanwhile, add half the vinegar (use all for 4 ppl), 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, remaining peppers and half the green onions, then toss to combine.

Finish and serve
6

Let casserole cool for 5 min, then cut into slices. Divide casserole and salad between plates. Dollop sour cream over casserole, then sprinkle remaining green onions over top.