Pork & Poblano Enchiladas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend (divided)
  2 tbsp
• cooking oil (divided)
  1 tbsp
• flour tortilla
  12 unit
• green bell pepper
  1 unit
• ground pork
  20 oz
• lime
  1 unit
• mild red enchilada sauce (divided)
  10 oz
• pepper
• roma tomato
  2 unit
• salt
• scallions
  2 unit
• sour cream
  1/2 c

🍳 Cookware

• small bowl
• large pan
• baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. Dice roma tomato . Trim and thinly slice scallions . Quarter lime . Core, deseed, and dice green bell pepper into 1/2-inch pieces.

   roma tomato: 2 unit, scallions: 2 unit, lime: 1 unit, green bell pepper: 1 unit
2. 

   2

   In a small bowl , combine tomato, scallions, a drizzle of cooking oil , and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper . In a separate small bowl, combine sour cream with as much remaining lime juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   cooking oil: 1 tbsp (divided), salt, pepper, sour cream: 1/2 c
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add ground pork *, Southwest Spice Blend , salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out. Stir in 1 TBSP Old El Paso mild red enchilada sauce (2 TBSP for 4 servings). (You'll use more enchilada sauce later.) Turn off heat.

   ground pork: 20 oz, Southwest Spice Blend: 2 tbsp (divided), mild red enchilada sauce: 10 oz (divided)
4. 

   4

   Place a small amount of filling on one half of each flour tortilla . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch dish for 4 servings) or an ovenproof pan.

   flour tortilla: 12 unit
5. 

   5

   Pour remaining Old El Paso enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Sprinkle with Mexican cheese blend . Bake on top rack until sauce is bubbly and cheese is melted, 5-7 minutes.

   Mexican cheese blend: 1 c
6. 

   6

   Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.