Pork & Pepper Enchiladas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Tex-Mex paste
  1 unit
• black
• cooking oil
  2 tbsp
• flour tortillas
  1 unit
• green bell pepper
  1 unit
• ground pork
  20 oz
• lime
  1 unit
• salt
• scallions
  1 unit
• sour cream
  1 tbsp
• southwest spice blend
  2 tbsp
• tomato
  1 unit
• tomato paste
  1 unit
• water
  1 tsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• liquid measuring cup

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato . Trim and thinly slice scallions . Quarter lime . Core, deseed, and dice green bell pepper into ½-inch pieces.

   tomato: 1 unit, scallions: 1 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 1 lime wedge. Season with salt and pepper. In a separate small bowl or cup, 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: 1 tbsp, sour cream: 1 tbsp, water: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper, salt and black pepper; cook until just softened, ⏱️ 4-5 minutes . Add another drizzle of oil to the pan. Add ground pork , half the Tex-Mex paste , half the southwest spice blend , salt, and pepper. Cook, breaking up meat into pieces until pork is browned and cooked through, ⏱️ 4-6 minutes . Turn off heat.

   cooking oil: 1 tbsp, salt, black, ground pork: 20 oz, Tex-Mex paste: 1 unit, 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 coated sides down in an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) or an ovenproof baking pan.

   flour tortillas: 1 unit
5. 

   5

   In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste , remaining Tex-Mex paste, and remaining southwest spice blend . Pour sauce evenly over enchiladas to thoroughly coat; sprinkle with Mexican cheese blend . Bake on top rack until sauce is bubbly and cheese melts, ⏱️ 3-5 minutes .

   tomato paste: 1 unit, southwest spice blend: 1 tbsp, Mexican cheese blend: 1 c
6. 

   6

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