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Pork & Pepper Enchiladas
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Pork & Pepper Enchiladas

Pork & Pepper Enchiladas

with Pico de Gallo & Lime Crema

Saucy, smothered, hearty, and delicious: This enchilada bake has everything! 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, tomatoey 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.

Allergens:
Milk
Soy
Wheat

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

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

4 ounce

Pico de Gallo

1 unit

Lime

1 unit

Green Bell Pepper

3 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1 unit

Tomato Paste

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories890 kcal
Fat53 g
Saturated Fat21 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber2 g
Protein38 g
Cholesterol140 mg
Sodium2080 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
Baking Dish

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Quarter lime. Core, deseed, and dice bell pepper into ½-inch pieces.

Make Crema
2

• In a 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.

Make Filling
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 Blend (you’ll use the rest later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Turn off heat. TIP: If there’s excess grease in your pan, carefully pour it out.

Assemble Enchiladas
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.

Make Sauce & Bake
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 Blend. • Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.

Finish & Serve
6

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

Ground Pork is fully cooked when internal temperature reaches 160°.