avec crème sure
Ingrédients : Porc haché • Poivron vert • Tomates Roma • Tortillas de farine (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) (blé, sulfites) • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Oignon rouge • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Limes • Concentré de bouillon de légumes (concentrés de jus de légumes (tomate, champignon, oignon, carotte, céleri), sucres (sucre, maltodextrine), sel, extrait de levure) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Farine tout usage (blé).
Allergens
Utensils
Tags
Porc haché
250 g
Oignon rouge
0.5 unit(s)
Poivron vert
1 unit(s)
Assaisonnement mexicain
16 g
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 légumes
2 unit(s)
Tomato
2 unit(s)
Lime
0.5 unit(s)
Huile
2.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
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
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