One-Pan Pork Enchiladas Verdes

With Mexican Cheese & Hot Sauce Crema

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

• Heat broiler to high. Wash and dry produce. • Halve, deseed, and thinly slice poblano crosswise into strips. Trim and thinly slice scallions, separating whites from greens.

Step 2

• In a small bowl, combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add poblano; season with salt and pepper. Cook, stirring, until poblano is softened and lightly blistered, 5-7 minutes.

Step 4

• Add a drizzle of oil, pork*, scallion whites, and Southwest Spice to pan with poblano; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes. • Stir in 1⁄4 of the salsa (you’ll use the rest in the next step); taste and season with salt and pepper. • Turn off heat; transfer filling to a medium bowl. Wipe out pan.

Step 5

• 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 pan used for filling. TIP: For 4 servings or if pan isn’t ovenproof, place enchiladas in a 9-by-13-inch baking dish. • Top with remaining salsa and sprinkle with Mexican cheese.

Step 6

• Broil enchiladas until browned and bubbly, 3-4 minutes. TIP: Watch carefully to avoid burning. • Drizzle with crema and sprinkle with scallion greens. Serve.