with Grilled Cheddar Cheese & Sour Cream
Let’s pull together an enchanted enchilada dinner to delight everyone at the table. They’re being wrapped up with all the goodies, like Tex-Mex spices, pulled pork and corn. We know just the thing to win you over (if all that isn’t enough already!), a cheesy enchilada sauce on top, perfect for a lasting, flavourful taste.
Allergens
Utensils
Tags
Enchilada sauce
1 packet
Sweetcorn
1 tin
Shredded Cheddar Cheese
1 packet
Pulled pork
400 g
Tex-Mex spice blend
1 sachet
Sour cream
1 packet
Mini Flour Tortillas
6
Carrot
1
Olive oil
1 drizzle
Butter
20 g
Brown sugar
1 tsp
• Preheat grill to medium-high heat. • Grate carrot. Drain sweetcorn (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot!
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and corn until softened, 4-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove pan from heat, then stir through the butter, brown sugar and half the enchilada sauce.
• Drizzle a baking dish with olive oil. • Lay a mini flourtortilla on a clean surface. Spoon pork mixture down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and pork mixture, ensuring they fit together snugly in the baking dish. • Top with the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and tortillas are warmed through, 8-10 minutes.
• Divide Tex-Mex pulled pork enchiladas between plates. • Dollop over sour cream to serve. Enjoy!
1010
kcal
Calories
4210
kJ
Energy (kJ)
64.6
g
Fat
33.3
g
of which saturates
59.9
g
Carbohydrate
17.4
g
of which sugars
7.7
g
Dietary Fibre
46.9
g
Protein
0
mg
Cholesterol
2810
mg
Sodium
