Mexican Loaded Pork Enchiladas
with Sour Cream & Charred Corn Salad
These cheesy enchiladas have all the flavours you would expect to find in a Mexican restaurant - our fiesta spice blend and enchilada sauce add the perfect amount of spice and sauciness to pork mince, all wrapped up in a golden tortilla and smothered in Cheddar. We’ll freshen things up with a sweetcorn salsa and a cooling dollop of sour cream.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½
Onion
1
carrot
1 tin
Sweetcorn
1 packet
Pork Mince
1 sachet
Mexican Fiesta Spice Blend
1 packet
Enchilada Sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat grill to medium-high. • Finely chop onion. Grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, onion and carrot breaking up with a spoon, until just browned, 7-8 minutes. • SPICY! This spice blend is hot, use less if you're sensitive to heat! Add Mexican Fiesta spice blend and cook, until fragrant, 1 minute. • Add half the enchilada sauce and a splash of water and stir to combine.
• Drizzle a baking dish with olive oil. Lay mini flour tortillas on chopping board. Spoon pork mixture down the centre. Roll tortilla up tightly and place, seam-side down, in baking dish. • Repeat with remaining tortillas and pork mixture, ensuring they fit together snugly in the baking dish. Top with remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, roughly chop baby leaves. Add baby leaves and a drizzle of white wine vinegar and olive oil to the bowl with the charred corn. • Season with salt and pepper and toss to combine. • Divide Mexican loaded pork enchiladas between plates. Top with sour cream and serve with charred corn salsa. Enjoy!