American BBQ Pulled Pork Enchiladas
with Charred Corn Salsa & Yoghurt
Cheesy, saucy and smokey - this American and Mexican fusion is an explosion of colour and flavour! From the tasty BBQ sauce to the succulent pulled pork and cooling yoghurt, every bite will knock your socks off!
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Ingredients
½ unit
onion
2 clove
garlic
1 unit
carrot
1 packet
pulled pork
1 sachet
All-American Spice Blend
½ packet
BBQ sauce
6 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
¼ tin
Crushed & Sieved Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
½ tin
sweetcorn
1 unit
tomato
1 bunch
coriander
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring occasionally, until just softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute.
Add another drizzle of olive oil to the pan, then add the pulled pork and All-American spice blend and cook until fragrant, 1 minute. Add the BBQ sauce (see ingredients list) and stir to combine. Add the water and cook, stirring, until well combined, 1 minute. Season to taste with salt and pepper.
TIP: Add a dash more water if it looks a little dry!
Place the mini flour tortillas on a flat surface and fill each with 1/4 cup of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Top the enchiladas with the crushed & sieved tomatoes (see ingredients list) and shredded Cheddar cheese. Season with salt and pepper and bake until the cheese is golden, 10-15 minutes.
While the enchiladas are baking, drain the sweetcorn (see ingredients list). Roughly chop the tomato and coriander. Wash the frying pan and return to a high heat. Add the sweetcorn and cook until lightly charred, 3-4 minutes. Transfer to a large bowl to cool slightly. Add the tomato and coriander to the bowl with the charred corn. Just before serving, drizzle with olive oil and season with salt and pepper.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Divide the cheesy pulled pork enchiladas between plates. Top with the charred corn salsa and a dollop of yoghurt.