Pork and pepper enchiladas

Updated at: Thu, 17 Aug 2023 03:48:22 GMT

Step 1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce.

Step 2

Dice tomato.

Step 3

Core. deseed, and dice bell pepper into 1/2 inch pieces.

Step 4

Quarter lime.

Step 5

Trim and thinly slice scallions.

Step 6

In small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge. Season with salt and pepper.

Step 7

In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 8

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, pepper. Cook until just softened, 4-5 mins.

Step 9

Add another drizzle of oil to pan. Add pork, half the tex-mex paste, half the southwest spice, salt, and pepper. Cook, breaking up meat into small pieces until cooked through, 4-6 mins.

Step 10

Turn off heat.

Step 11

Place a small amount of filling on one half of each tortilla. Roll up tortillas starting with filled sides, to create enchiladas. Place seam sides down in an 8x8 baking dish or an ovenproof pan.

Step 12

In a liquid measuring cup, combine 1/2 cup water, tomato paste, remaining tex-mex paste, and remaining southwest spice.

Step 13

Pour sauce over enchiladas to thoroughly coat. sprinkle with Mexican cheese.

Step 14

Bake on top rack until sauce is bubbly and cheese has melted, 3-5 mins.

Step 15

Top enchiladas with lime crema and Pico de Gallo. Divide between plates and serve with any remaining lime wedges on the side.

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