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

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, corn and sliced leek, tossing, until softened, 5-6 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 the 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 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! 

Little cooks: Dollop over sour cream to serve!