Pork and Pepper Enchiladas

Ingredients

  • 2 Roma tomatoes

  • 2 scallions

  • 1-2 limes

  • 1 green bell pepper

  • 8 tablespoons (0.5 cup) sour cream

  • 1.5 lbs ground pork

  • 10 oz (1 can) Old El Paso mild red enchilada sauce

  • 2 tablespoons Southwest spice blend

  • 12 flour tortillas

  • 1 cup Mexican cheese blend

Instructions

  1. Preheat oven to 475°F.

  2. Dice tomatoes; trim and thinly slice scallions; quarter lime; and core, deseed, and dice bell pepper into 0.5-inch pieces.

  3. In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 2 lime wedges. Season with salt and pepper.

  4. In a separate small bowl, combine sour cream and juice from 2 lime wedges. Add water, 1 teaspoon at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

  5. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook for 4-5 minutes.

  6. Add another drizzle of oil, pork, and Southwest seasoning to pan, with additional salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through (4-6 minutes). Pour out any excess grease.

  7. Stir in 2 tablespoons of enchilada sauce and remove from heat.

  8. Place a small amount of filling on one half of each tortilla. Roll tortillas, starting from the filled sides, to create enchiladas. Place seam sides down in a 9-by-13 inch baking dish.

  9. Pour remaining enchilada sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese.

  10. Bake on top rack until bubbly and cheese is melted (5-7 minutes).

  11. Serve and top with lime crema and pico de gallo, with remaining lime wedges on the side.

Notes

  • Ground beef can be substituted for pork.

  • Additional enchilada sauce may be needed.

  • Medium enchilada sauce can be used for a hotter product.