Pork and Pepper Enchiladas

Ingredients

• 2 Roma tomatoes

• 2 scallions

• 1-2 limes

• 1 green bell pepper

• 8 tablespoons (0.5 cup) sour cream

• 1.5 lbs ground pork

• 10 oz (1 can) Old El Paso mild red enchilada sauce

• 2 tablespoons Southwest spice blend

• 12 flour tortillas

• 1 cup Mexican cheese blend

Instructions

1. Preheat oven to 475°F.

2. Dice tomatoes; trim and thinly slice scallions; quarter lime; and core, deseed, and dice bell pepper into 0.5-inch pieces.

3. In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 2 lime wedges. Season with salt and pepper.

4. In a separate small bowl, combine sour cream and juice from 2 lime wedges. Add water, 1 teaspoon at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

5. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook for 4-5 minutes.

6. Add another drizzle of oil, pork, and Southwest seasoning to pan, with additional salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through (4-6 minutes). Pour out any excess grease.

7. Stir in 2 tablespoons of enchilada sauce and remove from heat.

8. Place a small amount of filling on one half of each tortilla. Roll tortillas, starting from the filled sides, to create enchiladas. Place seam sides down in a 9-by-13 inch baking dish.

9. Pour remaining enchilada sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese.

10. Bake on top rack until bubbly and cheese is melted (5-7 minutes).

11. Serve and top with lime crema and pico de gallo, with remaining lime wedges on the side.

Notes

• Ground beef can be substituted for pork.

• Additional enchilada sauce may be needed.

• Medium enchilada sauce can be used for a hotter product.

Source

HelloFresh Week 40-3 (https://www.hellofresh.com/recipes/pork-pepper-enchiladas-60e5b5669e7d845c2c2a3515)