Tex-Mex Pork & Pepper Enchiladas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black pepper
• flour tortillas
  4 unit
• green bell pepper (diced)
  1 unit
• ground pork
  20 oz
• lime (quartered)
  1 unit
• salt
• scallions (sliced)
  1 unit
• sour cream
  2,tbsp
• tomato (diced)
  1 unit
• tomato paste
  1 unit

1. 

   1

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

   tomato: 1 unit (diced), scallions: 1 unit (sliced), lime: 1 unit (quartered), green bell pepper: 1 unit (diced)
2. 

   2

   In a small bowl, combine tomato, sliced scallions, a drizzle of oil, and juice from one lime wedge (two for 4). Season with salt and pepper. In a separate small bowl, combine sour cream with a squeeze of lime juice. Add water 1 tsp at a time until drizzling consistency. Season with salt and black pepper to taste.

   sour cream: 2,tbsp, salt, black pepper
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add diced green bell pepper and a pinch of salt and pepper; cook until just softened, ⏱️ 5 minutes . Transfer to a third bowl.
4. 

   4

   Add another drizzle of oil to the same pan. Add ground pork , half the Tex-Mex paste , half the Southwest Spice Blend (you'll use the rest later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes . TIP: If there's excess grease, carefully pour it out. Return bell pepper to pan and stir to combine. Turn off heat.

   ground pork: 20 oz, Tex-Mex paste: 1 unit, Southwest Spice Blend: 1 tbsp
5. 

   5

   Place a small amount of the filling on one half of each flour tortillas . Roll up tortillas starting with the filled sides to create enchiladas. Place seam-side down in an 8x8-inch baking dish (or 9x13 for 4 servings).

   flour tortillas: 4 unit
6. 

   6

   In a bowl or liquid measuring cup, combine ½ cup water (¾ for 4), tomato paste , remaining Tex-Mex paste , and remaining Southwest Spice Blend . Pour over enchiladas to coat. Sprinkle with Mexican cheese blend .

   tomato paste: 1 unit, Tex-Mex paste: 1 unit, Southwest Spice Blend: 1 tbsp, Mexican cheese blend: 1 c
7. 7

   Bake on top rack until sauce bubbles and cheese melts, ⏱️ 4 minutes . Top with the lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges.