---
title: Pork & Pepper Enchiladas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-and-pepper-enchiladas-60e5b5669e7d845c2c2a3515
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Mexican
  - Enchiladas
  - Quick
rating: 4.5
rating_count: 21700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the taste, calling it delicious and flavorful. Some found it a bit bland.
  - theme: Ease of prep
    text: Generally easy to make, though a few found it time-consuming to assemble.
image: "https://images.recipes.furrysalamander.com/pork-pepper-enchiladas.avif"
---
Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice @tomato{1%unit}. Trim and thinly slice @scallions{2%unit}. Quarter @lime{1%unit}. Core, deseed, and dice @green bell pepper{1%unit} into ½-inch pieces.

In a #small bowl{}, combine tomato, scallions, a drizzle of @cooking oil{2%tbsp}, and juice from 1 lime wedge. Season with @salt{½%tsp} and @black pepper{¼%tsp}. In a separate #small bowl{}, combine @sour cream{2%tbsp} with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, ~{5%minutes}. Add another drizzle of oil to pan. Add @ground pork{12%oz}, half the @tex-mex paste{1%unit}, half the @southwest spice blend{1%unit}, salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, ~{5%minutes}. If there is excess grease in your pan, carefully pour it out. Turn off heat.

Place a small amount of filling on one half of each @flour tortillas{4%unit}. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an #8-by-8-inch baking dish{} or an ovenproof pan.

In a liquid measuring cup or bowl, combine ½ cup water, @tomato paste{2%tbsp}, remaining tex-mex paste, and remaining southwest spice blend. Pour sauce over enchiladas to thoroughly coat. Sprinkle with @mexican cheese blend{1%cup}. Bake on top rack until sauce is bubbly and cheese has melted, ~{4%minutes}.

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