avec crème sure
Le porc haché fumé et le fromage fondu s’allient à la crème sure pour un festin d’inspiration mexicaine des plus faciles à préparer. Toute la famille en redemandera!
Allergens
Utensils
Porc haché
250 g
Oignon rouge
1 unit(s)
Poivron vert
1 unit(s)
Assaisonnement mexicain
2 tbsp
Fromage cheddar, râpé
0.5 cup
Crème sure
2 unit(s)
Tortillas de farine
6 unit(s)
Farine tout usage
1 tbsp
Concentré de bouillon de poulet
2 unit(s)
Tomato
2 unit(s)
Lime
1 unit(s)
Huile
2.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
0.5 tsp
- Heat a medium pot over medium heat.
- When the pot is 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 until smooth, 1 min. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer, whisking often, until enchilada sauce thickens slightly, 4-6 min.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook, stirring often, until veggies soften, 5-6 min.
- Season with salt and pepper. Transfer veggies to a plate.
- Add 1/2 tbsp (1 tbsp) oil to the pan, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Season with remaining Mexican Seasoning, salt and pepper.
- Return veggies to the pan.
- Stir in half the enchilada sauce, then remove from heat.
- Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1/2 tbsp (1 tbsp) oil.
- Place tortillas on a clean work surface.
- Divide pork filling between tortillas.
- Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
- Drizzle remaining enchilada sauce over top, then sprinkle with cheese.
- Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
- Divide enchiladas between plates.
- Dollop salsa and sour cream over top.
- Squeeze a lime wedge over top, if desired.
1000
kcal
Calories
58
g
Fat
21
g
Saturated Fat
77
g
Carbohydrate
18
g
Sugar
7
g
Dietary Fiber
43
g
Protein
125
mg
Cholesterol
1860
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
500
mg
Calcium
6
mg
Iron
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