Tex-Mex Pork & Pepper Enchiladas
with Pico de Gallo & Lime Crema
- Wheat
- Soy
- Milk
When it comes to Mexican-style food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. Technically easier-to-assemble burritos smothered in a delicious sauce, these weeknight wonders offer so much more than “food on the table.” This Tex-Mex version is filled with a combo of spiced pork and bell pepper, topped with a bold red sauce and Mexican cheese, then baked until bubbly and melty. With a finishing touch of fresh pico and lime crema, that’s a whole ‘lada deliciousness.
Ingredients
1 unit
Green Bell Pepper
1 unit
Tomato Paste
2 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 produce. • Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper.
• 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 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, 4-6 minutes. Transfer to a third small bowl. • Add another drizzle of oil to same 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 browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return bell pepper to pan; stir to combine. 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.
• In a bowl or liquid measuring cup, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining 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.
• 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 delicious Tex-Mex taste, with some finding it restaurant-quality; a few wanted more spice or authenticity 🌶️.
- Ease of prep: Generally easy to make, though some found the prep time longer than expected or the wrapping process a bit tedious.
- Suggestions: Consider adding beans, rice, or extra veggies as sides; try corn tortillas for more authentic texture.
- Portions: Generous servings satisfied most; some wanted sides like rice or beans to make it a fuller meal.
- Leftovers: Reheated well for many, making great next-day lunches; a few found the tortillas became soggy.
Reviews from our home cooks
Very delicious meal. We did omit both the lime and the bell pepper, so we did not make the Pico de Gallo or the Lime Crema. We chose to just have each individual put on the amount of sour cream, tomatoes & scallions they desired after the enchiladas were placed on serving plates. Also we did not add oil to the pan prior to cooking the pork as it is a fattier meat, so provided enough fat to grease the nonstick pan itself. With these modifications, we found this meal to be quick and easy to make, plus delicious.
A delectable treat. A sweet, spicy and salty Enchilada sauce with the sweet burst of Pico de Galo, seasoned pork, melted cheese, and softened tortilla, under a lime of sour cream. Though the portions small, I found there to be enough tomato and onion for the dish, with the tomato paste and sour cream being more scarce.
This was my favorite of the 3 meals we received. I love Tex-Mex food because I am Mexican born in Texas, so there's that. The recipe was so easy to follow. I would've never thought of making enchiladas with pork yet alone with flour tortillas! Amazing dinner!
These are so good! Great spice for the pork. Red sauce is delicious. The pico de gallo is my favorite part of the dish because it brings a refreshing bite to the meaty enchilada.
Entire family DEVOURED. Even the husband who had met his macros for the day. He couldn't resist the smell! The lime crema and fresh pico were the perfect balance to the spicy and rich enchiladas.
I loved these! They were fun to make, and I loved the pico de gallo made with green onions and lime. That's my new favorite way to have it and the only way I'll make it from now on
Great flavors. Loved the lime crema and the pork wasn't too fatty. Needed some additional cheese or beans to go inside the enchiladas so they hold together better when eating.
Very good but I like my enchilada recipe better. I usually use chicken. Not enough lime crema or pico de gallo to really enjoy.
This made A LOT of food! Nice and flavorful. The lime crema gives it some extra pizzazz and the enchilada sauce turned out tasty.
We like that this was very filling and snuck a lot of veggies in by having them both inside the enchiladas and also in the pico de gallo on top. We ended up not needing all of the enchilada sauce so you could probably do less of that.
