How to Make Speedy Pork & Pepper Enchiladas

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Homemade Pork & Pepper Enchiladas. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork & Pepper Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork & Pepper Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork & Pepper Enchiladas is 2 People. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork & Pepper Enchiladas estimated approx 40min.

To begin with this particular recipe, we have to prepare a few components. You can cook Pork & Pepper Enchiladas using 14 ingredients and 7 steps. Here is how you cook that.

With Pico de Gallo & Lime Crema

Ingredients and spices that need to be Take to make Pork & Pepper Enchiladas:

1. 10 oz Ground Pork
2. 6 Flour Tortillas
3. 1 Roma Tomato
4. 2 Scallions
5. 1 Lime
6. 1 Green Pepper
7. 4 tbsp Sour Cream
8. 1 oz Tex-Mex Paste
9. 1 tbsp Southwest Spice Blend
10. 1/2 cup Mexican Cheese Blend
11. 1.5 oz Tomato Paste
12. 1 tbsp Vegetable Oil
13. Salt and Pepper, to season
14. Water, as needed to smooth Crema

Steps to make to make Pork & Pepper Enchiladas

1. Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into half inch pieces.
2. In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. 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.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add pork, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. Turn off heat.
4. 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 8-by-8-inch baking dish or an ovenproof pan.
5. In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice. Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6. Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.
7. Serve and Enjoy!

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