One-Pan Pork Enchiladas Verdes

Name: One-Pan Pork Enchiladas Verdes with Mexican Cheese & Hot Sauce Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 2 unit Scallions; 1 teaspoon Hot Sauce; 4 tablespoon Sour Cream; 10 ounce Ground Pork; 1 tablespoon Southwest Spice Blend; 7.06 ounce Green Salsa; ½ cup Mexican Cheese Blend; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; Salt; Pepper

with Mexican Cheese & Hot Sauce Crema

Recipe Development TeamPublished on April 05, 2022

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We’re very into verde. Don’t get us wrong, we love a 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 subtle tang. A zesty cheese topping turns brown and bubbly in the oven, then everything’s cooled with crema and scallion greens. But be warned: After this dinner, your entire enchilada-world may be turned upside down. Welcome to the dark (green) side!

Tags:

Spicy

•Easy Cleanup

•Easy Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

2 unit

Scallions

1 teaspoon

Hot Sauce

4 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

½ cup

Mexican Cheese Blend

(Contains: Milk)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories910 kcal

Fat54 g

Saturated Fat22 g

Carbohydrate70 g

Sugar6 g

Dietary Fiber4 g

Protein38 g

Cholesterol140 mg

Sodium2020 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

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

• Heat broiler to high. Wash and dry produce. • Halve, deseed, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

• 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.

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

• Add a drizzle of oil, pork*, scallion whites, and Southwest Spice to pan with poblano; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. • Stir in 1⁄4 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.

• 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.

• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.