Pork & Poblano Enchiladas
with Old El Paso Mild Red Enchilada Sauce, Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
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.
Ingredients
1 unit
Roma Tomato
2 unit
Scallions
1 unit
Lime
1 unit
Green Bell Pepper
4 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Pork
10 ounce
Mild Red Enchilada Sauce
1 tablespoon
Southwest Spice Blend
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
• 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 Dec 2025- Flavor: Many loved the tasty, flavorful enchiladas; some found them mild and added extra herbs or spices for deeper flavor 🌶️.
- Ease of prep: Customers praised how quick and simple these enchiladas were to make, even for beginners.
- Suggestions: Consider toasting tortillas first to prevent sogginess; add jalapeños or hot sauce for more heat.
- Leftovers: Several mentioned the enchiladas reheated well and tasted even better the next day.
- Portions: Some wished for a side dish like rice or beans to complete the meal.
Reviews from our home cooks
This recipe is misleading. It is called "Pork & Poblano Enchiladas" but there are no poblano peppers in this recipe at all! It is just a regular basic green bell pepper. There is a difference between bell peppers and poblano peppers. I love poblanos and got excited when I saw the name of this recipe. But was disappointed when I received it. Either change the name of the recipe or give the actual ingredient described.
This was a nice surprise. The tortillas were light and not too crispy. The Old El Paso sauce is a favorite of ours, and was complemented perfectly by the Pico de Gallo and Lime Crema.
We've used Old El Paso Enchilada sauce before, but never actually for enchiladas! Very saucy and cheesy and that lime crema is to die for
This was good. It was a three-star dish until I added some hot sauce, then it became a four-star dish. This is good for those that prefer their Tex-Mex on the mild side. BTW, the description says it is "pork and poblano" but the recipe uses green pepper, no poblano.
Loved the ground pork in this recipe. I've never had enchiladas with pork. By far my favorite hello fresh recipe to date.
Was the best recipe we've had so far. Still had to add rice and go out chips and salsa in addition as a side to make up for only having enchiladas but was enjoyable recipe for all. Really enjoyed the pork in this which I usually am more adverse toward.
Ground pork provides a nice change from traditional beef and creates a slightly lighter dish. Enchilada sauce and pico are on point!
I have not made enchiladas for quite some time...so I wanted to try this recipe. This recipe for pork & peppers enchiladas was a home run. My husband and I loved them.
Whole family LOVED it. We added old el paso cheesy Mexican rice as a side and fed 6(kids had friends over). Big hit. Plus quick & easy to make
These were good. My only issue is that we like things a bit spicier so I would love to see El Paso Enchilda sauce with a little more of a bite. Maybe you can add an option to get mild or spicy sauce? Otherwise it was a great meal.
