Pork & Pepper Enchiladas

Name: Pork & Pepper Enchiladas with Pico de Gallo & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Bell Pepper; 1 Tomato; 4 tbsp Sour Cream; 10 oz Ground Pork; 1 Tomato; 1 Lime; 6 Tortillas; 2 unit Scallions; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pico de Gallo & Lime Crema

By Recipe0 System

Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. You’ll start by wrapping tortillas around a filling of spiced ground pork and sautéed bell pepper, then coating the bundles with a healthy glug of zesty tomato sauce and a sprinkle of Mexican cheese. Bake until piping hot and bubbly, then top with lime crema and pico de gallo and dig into all that deliciousness.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Bell Pepper
1 Tomato
4 tbsp Sour Cream
10 oz Ground Pork
1 Tomato
1 Lime
6 Tortillas
2 unit Scallions
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce.

Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into ½-inch pieces.
2

In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper.

In a separate small bowl, combine sour cream with lime juice to taste. Add 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 pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-5 minutes.

Add another drizzle of oil to pan. Add pork*, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Turn off heat.
4

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 an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) or an ovenproof pan.
5

In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice.

Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese.

Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6

Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.

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.