Pork & Poblano Enchiladas

Name: Pork & Poblano Enchiladas with Old El Paso Mild Red Enchilada Sauce, Pico de Gallo & Lime Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Tomato; 2 unit Scallions; 1 Lime; 1 Bell Pepper; 4 tbsp Sour Cream; 10 oz Ground Pork; 10 oz Mild Red Enchilada Sauce; 1 tbsp Southwest Spice Blend; 6 Tortillas; 1/2 cup Mexican Cheese Blend; Salt; Black Pepper; 1 tbsp Cooking Oil

with Old El Paso Mild Red Enchilada Sauce, 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 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

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Ingredients

Servings

1 Tomato
2 unit Scallions
1 Lime
1 Bell Pepper
4 tbsp Sour Cream
10 oz Ground Pork
10 oz Mild Red Enchilada Sauce
1 tbsp Southwest Spice Blend
6 Tortillas
1/2 cup Mexican Cheese Blend
Salt
Black Pepper
1 tbsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry 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 one lime wedge (two wedges for 4 servings). Season with salt and pepper.

In a separate small bowl, combine sour cream with as much remaining lime juice as you like. 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; season with salt and pepper. Cook until just softened, 4-5 minutes.

Add another drizzle of oil to pan. Add pork*, Southwest Spice, 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.

Stir in 1 TBSP Old El Paso Mild Red Enchilada Sauce (2 TBSP for 4 servings). (You’ll use more enchilada sauce later.) 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 dish for 4 servings) or an ovenproof pan.
5

Pour remaining Old El Paso Mild Red Enchilada Sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Sprinkle with Mexican cheese.

Bake on top rack until sauce is bubbly and cheese is melted, 5-7 minutes.
6

Top enchiladas with lime crema and pico de gallo.

Divide between plates and serve with any remaining lime wedges on the side.

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