Tex-Mex Pork & Pepper Enchiladas

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  2 tbsp
• flour tortillas
  4 pieces
• green bell pepper
  1 pieces
• ground pork
  12 oz
• lime
  1 pieces
• mexican cheese blend
  1 c
• salt
  1 tsp
• scallions
  2 pieces
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  2 tbsp
• tomato
  1 pieces
• tomato paste
  2 tbsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• small bowl
• baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. Dice tomato . Trim and thinly slice scallions . Quarter lime . Core, deseed, and dice green bell pepper .

   tomato: 1 pieces, scallions: 2 pieces, lime: 1 pieces, green bell pepper: 1 pieces
2. 

   2

   In a small bowl , combine tomato, scallions, a drizzle of cooking oil , and juice from one lime wedge. Season with salt and black pepper . In a separate small bowl , combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, sour cream: 2 tbsp
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, ⏱️ 5 minutes . Transfer to a third small bowl . Add another drizzle of oil to same pan. Add ground pork , half the tex-mex paste , half the southwest spice blend , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes . If there’s excess grease in your pan, carefully pour it out. Return bell pepper to pan; stir to combine. Turn off heat.

   ground pork: 12 oz, tex-mex paste: 2 tbsp, southwest spice blend: 1 tbsp
4. 

   4

   Place a small amount of filling on one half of each flour tortillas . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in a baking dish or an ovenproof pan.

   flour tortillas: 4 pieces
5. 

   5

   In a bowl or liquid measuring cup, combine ½ cup water, tomato paste , remaining tex-mex paste, and remaining southwest spice blend. Pour over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese has melted, ⏱️ 4 minutes .

   tomato paste: 2 tbsp, 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.