American Double Pulled Pork Enchiladas
with Cheddar Cheese & Creamy Deluxe Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Deluxe Salad Mix
1 packet
Leek
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Pulled Pork
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Tomato Paste
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Preheat grill to medium-high heat. • Grate carrot. Little cooks: Under adult supervision, older kids can help grate the carrot.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and leek until softened, 4-5 minutes. • Add All-American spice blend, tomato paste and pulled pork. Cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through the butter and water until combined. Season to taste. TIP: Cook in batches if your pan is getting crowded.
• Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a flat surface. Spoon pork mixture down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and pork mixture, ensuring they fit together snugly in the baking dish. Sprinkle over shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes. Little cooks: Take charge of assembling the enchiladas!
• Meanwhile, combine deluxe salad mix, garlic aioli and a drizzle of white wine vinegar in a large bowl. Season to taste. • Divide pulled pork enchiladas between plates. • Serve with creamy slaw. Enjoy!
