• Preheat grill to medium-high heat.
• Grate carrot. Drain sweetcorn. 

Little cooks: Under adult supervision, older kids can help grate the carrot!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
Cook carrot and corn, tossing, 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 filling down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and pork filling, ensuring they fit together snuggly in 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. 

Little cooks: Take charge of assembling the enchiladas!

• Divide Tex-Mex pulled pork enchiladas between plates.
• Dollop over sour cream to serve. Enjoy!