Pork & Poblano Enchiladas

🥘 Ingredients

• cooking oil
  2 tbsp
• flour tortillas
  6 units
• green bell pepper
  1 unit
• ground pork
  12 oz
• lime
  1 unit
• mexican cheese blend
  1 c
• old el paso mild red enchilada sauce
  1 c
• roma tomato
  1 unit
• scallions
  2 units
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• 8-by-8-inch baking dish

1. 

   1

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

   roma tomato: 1 unit, scallions: 2 units, 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 one lime wedge. Season with salt and pepper. In a separate small bowl , combine sour cream with as much remaining lime juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   cooking oil: 2 tbsp, sour cream: 2 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook until just softened ⏱️ 4 minutes . Add another drizzle of oil to pan. Add ground pork , southwest spice blend , salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through ⏱️ 5 minutes . If there’s excess grease in your pan, carefully pour it out. Stir in 1 tbsp old el paso mild red enchilada sauce . Turn off heat.

   ground pork: 12 oz, southwest spice blend: 1 tsp, old el paso mild red enchilada sauce: 1 c
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 8-by-8-inch baking dish or an ovenproof pan.

   flour tortillas: 6 units
5. 

   5

   Pour remaining old el paso mild red enchilada sauce over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese is melted ⏱️ 6 minutes .

   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.