Easy Tex-Mex Pulled Pork Enchiladas
with Tomato Salad- Milk
- Gluten(Wheat)
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!
Ingredients
1 bag
baby spinach leaves
1
carrot
2 clove
garlic
1
onion
1
tomato
1 packet
pulled pork
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby spinach leaves. Grate carrot. Finely chop garlic and brown onion. Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and onion until softened, 4-6 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through enchilada sauce and the butter.
• Preheat grill to a medium-high heat. • Grease a baking dish with olive oil. Lay a mini flour tortilla on a flat surface and spoon 1/4 cup of pork filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and pork filling, ensuring they fit together snugly in baking dish. • Sprinkle with shredded Cheddar cheese, then grill enchiladas until cheese is melted and tortillas have warmed through, 5-10 minutes.
• In a medium bowl, add baby spinach, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Tex-Mex pulled pork enchiladas between plates. • Top with tomato salad to serve.
