Pork and pepper enchiladas

Full of flavor and well-balanced enchiladas to properly hit the spot on a Tuesday 🌮

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 475F.

Step 2

In a small bowl, combine tomato, scallion whites, drizzle of olive oil, lime juice (1-2 wedges), salt and pepper.

Step 3

In a separate small bowl, mix sour cream, lime zest, lime juice and 1-2 tsp of water. Salt and pepper

Step 4

In a large pan, sauté bell pepper for 4-5 min. Add pork, spices to taste, 1 tbsp tomato paste, salt and pepper. Sauté until meat is cooked through.

Step 5

Spoon the filling into each tortilla and roll it up. Layer in the baking dish.

Step 6

In a bowl, combine 1/2 cup water, tomato paste, spices. Pour over enchiladas. Sprinkle the cheese on top. Bake on too rack for 5-10 min until the sauce is bubbly and the cheese has melted.

Step 7

Top with lime crema, pico de gallo and serve with remaining lime wedges.

Step 8

(Optional): if you want to use pork loin, sear it in a Dutch Oven, deglaze it using broth. Cook in the Dutch Oven in the oven at 350F for 25-30 min. Let it rest. Then chop into cubes and proceed with the recipe above.