Easy Tex-Mex Pulled Pork Enchiladas
with Radish Salad
- Milk
- Gluten(Wheat)
- Gluten
- Eggs
- Fish
- Milk
- Traces of Tree Nuts
- Sesame
- Soy
- May contain traces of allergens
You're going to fall head over heels for our 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! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
2
radish
1 packet
onion & garlic paste
(May be present: Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame, Soy)
1 packet
pulled pork
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
baby spinach leaves
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
• Grate the carrot. Roughly chop radish.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot until softened, 4-6 minutes. • Add Tex-Mex spice blend and onion & garlic paste and cook until fragrant, 1-2 minutes. • 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 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 the baking dish. • Sprinkle with shredded Cheddar cheese, then grill enchiladas until cheese is melted and tortillas have warmed through, 5-10 minutes.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.
• In a medium bowl, combine baby spinach leaves, radish and a drizzle of white wine vinegar and olive oil. Season to taste. • Divide Tex-Mex pulled pork enchiladas between plates. • Serve with radish salad. Enjoy!
Little cooks: Take the lead by combining the ingredients for the salad!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty and well-seasoned, though some found it a bit spicy for kids; consider adding sour cream or Greek yoghurt to balance the heat.
- Ease of prep: Quick and simple to prepare, making it a great option for busy weeknights or getting kids involved in cooking.
- Suggestions: Add extra cheese inside the enchiladas and consider including corn or beans in the filling for more texture and flavour.
- Next-day meals: Leftovers reheat well, making great lunches; some even enjoyed them cold the next day.
- Portions: While many found the serving size generous, others felt it could be more substantial; consider adding extra vegetables or sides.
