NZ Double Cheese Mexican Loaded Pork Enchiladas
with Sour Cream & Charred Corn Salsa
- Milk
- Wheat
- Gluten
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
Ingredients
1
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
250 g
Pork Mince
1 packet
Baby Spinach Leaves
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
Nutrition Values
Cooking Steps
• Preheat grill to medium-high. • Finely chop onion. Grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, onion and carrot breaking up with a spoon, until just browned, 7-8 minutes. • SPICY! This spice blend is hot, use less if you're sensitive to heat! Add Mexican Fiesta spice blend and cook, until fragrant, 1 minute. • Add half the enchilada sauce and a splash of water and stir to combine.
• Drizzle a baking dish with olive oil. Lay mini flour tortillas on chopping board. Spoon pork mixture down the centre. Roll tortilla up tightly and place, seam-side down, in baking dish. • Repeat with remaining tortillas and pork mixture, ensuring they fit together snugly in the baking dish. Top with remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, roughly chop baby leaves. Add baby leaves and a drizzle of white wine vinegar and olive oil to the bowl with the charred corn. • Season with salt and pepper and toss to combine. • Divide Mexican loaded pork enchiladas between plates. Top with sour cream and serve with charred corn salsa. Enjoy!
