Pork & Pepper Enchiladas
with Pico de Gallo & Lime Crema
- Wheat
- Soy
- Milk
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.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
4 tablespoon
Sour Cream
10 ounce
Ground Pork
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, calling it delicious and flavorful. Some found it a bit bland or wanted more spice.
- Ease of prep: Generally easy to make, though a few found it time-consuming or messy to assemble the enchiladas.
- Suggestions: Consider adding beans, rice, or guacamole as sides. Some recommend using corn tortillas for better texture.
- Portions: Generous servings that often provided leftovers. A few wished for more filling or sauce.
- Sauce: The enchilada sauce was too watery for many; reduce water or simmer longer for a thicker consistency.
Reviews from our home cooks
Delicious. A bit on the spicy side, but not so much that we would make any changes to the heat level. We did omit the green pepper, so we separated the scallion whites from greens and cooked them in with the pork. Also did not make the Pico de Gallo or lime crema, but used the tomatoes, scallion greens and sour cream as toppings to be used as desired. Very delicious and look forward to having again.
This was a easy tasty enchilada recipe. The pepper and pork really went together well and love the salsa and crema on top. Would be much improved with more cheese and a side dish.
I thought at first this woulsnt be enough but it actually was! Add some chips and salsa on the side for some different flavor or texture. But the enchiladas were very yum! Some negatives (just for some feedback, not a deal breaker) a couple different bowls/cups needed for pico, lime crema, mixing enchilada cause then soaking pan enchiladas cooked in. All worth it and necessary just one of very few meals offered i had to use extra silverwear and cups/bowls. Still great!
This was a tasty plate - of totally cold food. You take a warm filling, wrap it in cold tortillas, douse it with cold sauce, top it with cold cheese: five minutes in the oven is not going to warm that up. I would make a lot of changes to this recipe. I would heat the tortillas and the sauce before assembly. Then I would bake it without the cheese for 15 minutes, and add the cheese for another five minutes at the end. Also, given the hearty portion of pico that you provided, I would serve it on the side, so as not to cool off the enchiladas too much.
Simple and tasty enchilada dish! Suggestions: Add garlic to the meat; swap bell for poblano pepper (or add); add cilantro to the pico de gallo.
Very good! A little carb heavy for us so we only ate two enchiladas apiece, but the other two made for a nice lunch. Would have liked to see some black beans on the side, but but this was very enjoyable. Also some jalapeno or cilantro in the pico or some cayenne in the spice mix would have added a nice bite with the pork.
Wonderful meal. Another easy prep. I changed it up a little and put my pico into the meat mixture. I also learned something new, adding the lime with the sour cream, salt and pepper, and water to thin. This is a great addition to any mexican dish, and I will defintely use it in the future when I make my tacos and nachos. This is VERY spicy dish so be prepared. My family and I loved it. Another keeper!!
Jalapeños for the Pico de Gallo. Also, I did not receive the correct recipe card, I had to take the time to look it up on the app, and it's inconvenient to follow on a phone
Awesome. The pico de gallo was so fresh and the enchiladas melted in my mouth.
Really liked the Pico and Cream sauce. It's a new enchilada recipe I haven't tried and it turned out pretty good! Family ate it!
