Pork Enchiladas

PORK AND PEPPER ENCHILADAS WITH PICO DE GALLO AND LIME CREMA

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PREP TIME: 10 Minutes/ COOK TIME: 50 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 920

DIFFICULTY LEVEL: Medium 

INGREDIENTS: Tomatoes, Scallions, Lime, Green Bell Pepper, 2 TBSP Sour Cream, Ground Pork, 2 TBSP Tex-Mex Paste, 2 TBSP Southwest Spice Blend, Flour Tortilla, 2 TBSP Tomato Paste, 1 Cup Mexican Cheese Blend

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Step 1: Prep

Preheat oven to 475 degrees

Wash and dry produce

Dice tomatoes, trim and thinly slice scallions, quarter lime, core deseed and dice bell pepper

Step 2: Make Pico and Crema

For Pico:

In a small bowl, combine tomatoes, scallions, 1 TBSP of oil, and 1/4 TSP of salt and pepper.

Mix well, and set aside for later

For crema:

in a small bowl combine sour cream, juice from 1/2 of a lime, and 1/4 TSP of salt and pepper

Add 1 TSP of water at a a time until drizzling consistency

Set aside for later

Step 3: Make filling

Heat a drizzle of oil in a large pan

Add bell peppers, and 1/4 TSP of salt and pepper

Cook for 5 minutes

Add pork to pan, add half of tex mex paste, half of the southwest spice blend, and 1/4 TSP of salt and pepper

Cook breaking meat into pieces

Cook for 6 minutes

Turn off heat

Step 4: Assemble Enchiladas

Place a small amount of filling on each half of tortilla

Roll up tortilla, starting with filled side to create Enchilada

Place seam side down in a baking dish

Step 5: Make Sauce and Bake

In a liquid measuring cup, combine 1/2 cup of water, tomatoe paste, remaining tex mex paste, and remaining southwest spice blend

Pour sauce over enchilada to thoroughly coat

Sprinkle with mexican cheese

Bake for 3 minutes or until cheese is melted

Step 6: Finish and Serve

Top enchilada with lime crema and Pico de Gallo

Divide between shallow bowls, and serve with lime wedge

Serve hot and enjoy!