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Tex-Mex Pork & Pepper Enchiladas
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Tex-Mex Pork & Pepper Enchiladas

Tex-Mex Pork & Pepper Enchiladas

with Pico de Gallo & Lime Crema

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.

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

1 unit

Roma Tomato

1 unit

Green Bell Pepper

2 unit

Scallions

1 unit

Lime

2 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

½ cup

Mexican Cheese Blend

(Contains Milk)

1 unit

Tex-Mex Paste

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories920 kcal
Fat53 g
Saturated Fat20 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber4 g
Protein39 g
Cholesterol130 mg
Sodium2050 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. • Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper.

Make Pico & Crema
2

• 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.

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, 4-6 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.

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 dish for 4 servings) or an ovenproof pan.

Make Sauce & Bake
5

• 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.

Serve
6

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