You're going to fall head over heels for our new pulled pork. With the long slow cooking already done, it's ready to roll in any recipe. Try adding the juicy, tender meat to a saucy filling, rolling it up in tortillas and baking it with a cheesy crust. It's enchilada heaven!
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/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend
mini flour tortillas(ContainsGluten)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, grated carrot and sweetcorn and cook, stirring, until softened, 5 minutes. Add another drizzle of olive oil with the garlic and Tex-Mex spice blend. Cook until fragrant, 1 minute. Add the tomato paste and water and stir to combine. Add the enchilada sauce and cook, stirring, until well combined, 2 minutes. Add the pulled pork to the sauce and stir to coat. Cook until heated through, 2 minutes. Season to taste with salt and pepper.
TIP: Add a dash of water if it looks a little dry!
Place the mini flour tortillas on a flat surface and fill each tortilla with 2 tbs of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish.
Top the tortillas with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-15 minutes.
While the enchiladas are baking, finely chop the tomato and cucumber. Roughly chop the coriander. Place the tomato, cucumber and coriander in a large bowl, drizzle with olive oil and season with salt and pepper. Toss to combine.
Divide the cheesy pulled pork enchiladas between plates and top with a dollop of Greek yoghurt and the tomato salsa.