Double Tex-Mex Pulled Pork Enchiladas

Name: Double Tex-Mex Pulled Pork Enchiladas with Grilled Cheddar Cheese & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 400 g Pulled Pork; 1 sachet Tex-Mex Spice Blend; 1 packet Sour Cream; 6 Mini Flour Tortillas; 1 Carrot

with Grilled Cheddar Cheese & Sour Cream

Get up to $175 off

Let’s pull together an enchanted enchilada dinner to delight everyone at the table. They’re being wrapped up with all the goodies, like Tex-Mex spices, pulled pork and corn. We know just the thing to win you over (if all that isn’t enough already!), a cheesy enchilada sauce on top, perfect for a lasting, flavourful taste.

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

400 g

Pulled Pork

1 sachet

Tex-Mex Spice Blend

1 packet

Sour Cream

(Contains: Milk; )

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

Carrot

Nutrition Values

Calories882 kcal

Energy (kJ)3690 kJ

Fat51.8 g

of which saturates27 g

Carbohydrate57.1 g

of which sugars14.6 g

Dietary Fibre7.7 g

Protein46.8 g

Sodium2810 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• Preheat grill to medium-high heat. • Grate carrot. Drain sweetcorn (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and corn until softened, 4-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then stir through the butter, brown sugar and half the enchilada sauce.

• Drizzle a baking dish with olive oil. • Lay a mini flourtortilla on a clean surface. Spoon pork mixture down the centre of tortilla. 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. • Top with the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and tortillas are warmed through, 8-10 minutes.