Cheesy Pork Enchiladas
with tomato and scallion salsa:
852 kcal:
41.9g :
35 minutesFamily Friendly
:
- Cereals containing gluten
- Wheat
- Celery
- Milk
- Soya
- Soya
- Mustard
- May contain traces of allergens
- Milk
A recipe conveniently customised just to your liking.
8 unit(s)
Tortilla
( )
2 unit(s)
Tomato
1 sachet(s)
Ketchup
()
2 sachet(s)
Central American Style Spice Mix
1 unit(s)
Lemon
240 grams
Irish Pork Mince
50 grams
Grated Cheese
( )
2 unit(s)
Scallion
1 unit(s)
Carrot
110 grams
Creme Fraiche
()
1 sachet(s)
Worcester Sauce
()
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
•Zester
•Oven dish
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Zest then halve the lemon. Cut half into thick wedges and juice the rest.
- Chop the tomatoes into small pieces.
- Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
- In a bowl mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (per 2P).
2
- Heat a pan on medium-high heat (no oil).
- Once the pan is hot, add the mince and fry until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
3
- Once mince is cooked, add the grated carrot, Central American style spice, worcester sauce and ketchup to the pan.
- Add 50ml water (per 2P) and mix well.
- Cook for 1 min and remove from the heat.
- Season to taste with salt and pepper.
4
- Lay the tortillas on a board, spoon some of the mince down the centre of each, then roll them up to enclose the filling.
- Drizzle a little oil into the bottom of an ovenproof dish then lay in the wraps.
- Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
- Use a spoon to spread the half creme fraiche over the top. Sprinkle over the cheese.
- Bake on the top shelf of your oven until golden, 8-10 mins.
5
- Meanwhile, mix the remaining creme fraiche with the lemon zest.
- Season to taste salt and pepper then mix well to combine.
6
- Once cooked, remove the enchiladas from the oven.
- Divide between plates.
- Top with a dollop of zesty creme fraiche.
- Serve with tomato salsa, lemon wedges.
- Garnish with remaining scallions.
