One-Pan Pork Enchiladas Verdes

🥘 Ingredients

• cooking oil
  2 tbsp
• flour tortillas
  6 pieces
• green salsa
  1 c
• ground pork
  ½ lb
• hot sauce
  1 tbsp
• long green pepper
  1 unit
• mexican cheese blend
  ½ cup
• scallions
  2 pieces
• sour cream
  ¼ cup
• southwest spice blend
  1 packet
• water
  1 tbsp

🍳 Cookware

• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Halve, deseed, and thinly slice long green pepper crosswise into strips. Trim and thinly slice scallions , separating whites from greens.

   long green pepper: 1 unit, scallions: 2 pieces
2. 

   2

   In a small bowl , combine sour cream with hot sauce to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   sour cream: ¼ cup, hot sauce: 1 tbsp, water: 1 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper; season with salt and pepper. Cook, stirring, until pepper is softened and lightly blistered ⏱️ 5 minutes to ⏱️ 7 minutes .

   cooking oil: 2 tbsp
4. 

   4

   Add a drizzle of oil, ground pork , scallion whites, and southwest spice blend to pan with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 3 minutes to ⏱️ 5 minutes . Stir in ¼ of the green salsa ; taste and season with salt and pepper. Turn off heat; transfer filling to a medium bowl . Wipe out pan.

   ground pork: ½ lb, southwest spice blend: 1 packet, green salsa: 1 c
5. 

   5

   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 pan used for filling. Top with remaining salsa and sprinkle with mexican cheese blend .

   flour tortillas: 6 pieces, mexican cheese blend: ½ cup
6. 

   6

   Broil enchiladas until browned and bubbly ⏱️ 3 minutes to ⏱️ 4 minutes . Drizzle with crema and sprinkle with scallion greens. Serve.