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Pork & Poblano Enchiladas

Pork & Poblano Enchiladas

with Pico de Gallo & Crema

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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 poblano, 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.

Tags:Spicy
Allergens:MilkWheat

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Roma Tomato

2 unit

Scallions

1 unit

Lime

1 unit

Poblano Pepper

4 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(ContainsWheat)

1.5 ounce

Tomato Paste

½ cup

Mexican Cheese Blend

(ContainsMilk)

Not included in your delivery

Salt

Pepper

1 tablespoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3975 kJ
Calories950 kcal
Fat55 g
Saturated Fat23 g
Carbohydrate75 g
Sugar10 g
Dietary Fiber5 g
Protein37 g
Cholesterol140 mg
Sodium2100 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
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• 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 poblano into ½-inch pieces.

2

• 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.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper; cook until just softened, 3-4 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 the paste and spice 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.

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

• In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, and remaining Tex-Mex paste and Southwest Spice. • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.

6

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