with Sour Cream
Ingredients: Ground pork • Green pepper • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Red onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Limes • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • All-purpose flour (wheat).
Allergens
Utensils
Tags
Ground Pork
250 g
Red Onion
0.5 unit(s)
Green Bell Pepper
1 unit(s)
Mexican Seasoning
16 g
Cheddar Cheese, shredded
0.5 cup
Sour Cream
2 unit(s)
Flour Tortillas
6 unit(s)
All-Purpose Flour
1 tbsp
Vegetable Broth Concentrate
2 unit(s)
Tomato
2 unit(s)
Lime
0.5 unit(s)
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
- Before starting, preheat broiler to high.
- Wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then flour. Stir to combine.
- Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrate for 1 min, until smooth. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer for 4-6 min, whisking often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime. Cut any remaining lime into wedges.
- To a medium bowl, add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 5-6 min, stirring often, until softened. Season with salt and pepper, then transfer to a plate.
- To the pan, add 1/2 tbsp (1 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.** Season with salt, pepper and remaining Mexican Seasoning.
- Return veggies to the pan.
- Stir in half the enchilada sauce. Remove from heat.
- Lightly oil an 8x8-inch (9x13-inch) baking dish with 1/2 tbsp (1 tbsp) oil.
- Place tortillas on a clean work surface.
- Divide pork filling between tortillas.
- Roll up to close tortillas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining enchilada sauce over assembled enchiladas, then sprinkle with cheese.
- Broil in the middle of the oven for 3-6 min, until cheese melts and edges of enchiladas are slightly crispy. (TIP: Keep an eye on them so they don't burn.)
- Divide enchiladas between plates.
- Dollop salsa and sour cream over top.
- Squeeze a lime wedge over top, if you like.
1030
kcal
Calories
61
g
Fat
22
g
Saturated Fat
75
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
47
g
Protein
145
mg
Cholesterol
1860
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
450
mg
Calcium
6.5
mg
Iron
with Sour Cream
