One-Pan Pork Enchiladas Verdes

Name: One-Pan Pork Enchiladas Verdes with Mexican Cheese Blend & Hot Sauce Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 2 unit Scallions; 1 tsp Hot Sauce; 1 1/2 tbsp Sour Cream; 10 oz Ground Pork; 1 tbsp Southwest Spice Blend; 7.06 oz Salsa; 1/2 cup Mexican Cheese Blend; 6 Tortillas; 2 tsp Cooking Oil; Salt; Black Pepper

with Mexican Cheese Blend & Hot Sauce Crema

By Recipe0 System

We’re very into verde. We love red salsa as much as anyone, but when it comes to these enchiladas? Team green all the way. This mild, tomatillo-based salsa adds a sweet kick to pork filling and coats tortillas with a subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. Be warned: After this dinner, your entire enchilada world may be turned upside down. Welcome to the dark (green) side! \

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 unit Long Green Pepper
2 unit Scallions
1 tsp Hot Sauce
1 1/2 tbsp Sour Cream
10 oz Ground Pork
1 tbsp Southwest Spice Blend
7.06 oz Salsa
1/2 cup Mexican Cheese Blend
6 Tortillas
2 tsp Cooking Oil
Salt
Black Pepper

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Heat broiler to high. Wash and dry produce.

Halve, deseed, and thinly slice green pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens.
2

In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3

Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered, 5-7 minutes.
4

Add a drizzle of oil, pork*, scallion whites, and Southwest Spice Blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes.

Stir in ¼ of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper.

Turn off heat; transfer filling to a medium bowl. Wipe out pan.
5

Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in pan used for filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish.

Top with remaining salsa and sprinkle with Mexican cheese blend.
6

Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning.

Drizzle with crema and sprinkle with scallion greens. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.