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Cheesy Pork Enchiladas

Cheesy Pork Enchiladas

with tomato and scallion salsa
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
852 kcal
Protein
: 
41.9g protein
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Celery
  • Milk
  • Soya
  • Soya
  • Mustard
  • May contain traces of allergens
  • Milk
Serving amount

8 unit(s)

Tortilla

(Contains: Soya, Mustard, May contain traces of allergens, Cereals containing gluten, Wheat)

2 unit(s)

Tomato

1 sachet(s)

Ketchup

(Contains: Celery)

2 sachet(s)

Central American Style Spice Mix

1 unit(s)

Lemon

240 grams

Irish Pork Mince

50 grams

Grated Cheese

(Contains: Milk, May contain traces of allergens, Milk)

2 unit(s)

Scallion

1 unit(s)

Carrot

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Worcester Sauce

(Contains: Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3565 kJ
Energy (kcal)852 kcal
Fat46.3 g
of which saturates24.9 g
Carbohydrate70.6 g
of which sugars14.1 g
Dietary Fiber8.3 g
Protein41.9 g
Salt6.7 g
Potassium273.6 mg
Calcium22.4 mg
Iron0.7 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Zester
•Oven dish

Cooking steps

Make the Salsa
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).
Fry the Beef
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.
Season and Simmer
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.
Bake the Enchiladas
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.
Make the Topping
5
  • Meanwhile, mix the remaining creme fraiche with the lemon zest.
  • Season to taste salt and pepper then mix well to combine.
Plate it Up
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.
Meal right image

Explore Similar Recipes

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