Tex-Mex Cheesy Pulled Pork Enchiladas
with Radish Salad
You're going to fall head over heels for our pulled pork. With the long slow cooking already done, it's ready to roll in any recipe. Try adding the juicy, tender meat to a saucy filling, rolling it up in tortillas and baking it with a cheesy crust. It's enchilada heaven!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
1 bag
salad leaves
1
carrot
1
onion
2
radish
1 packet
pulled pork
1 packet
enchilada sauce
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
2 clove
garlic
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Roughly chop salad leaves. Grate carrot. Finely chop garlic and onion. Roughly chop radish.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and onion until softened, 4-6 minutes. • Add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Add pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through enchilada sauce and the butter.
• Preheat grill to medium-high heat. • Grease a baking dish with olive oil. Lay a mini flour tortilla on a flat surface and spoon 1/4 cup of pork filling down the centre. Roll tortilla up tightly and place, seam-side down, in baking dish. Repeat with remaining tortillas and pork filling, ensuring they fit together snugly in baking dish. • Sprinkle with shredded Cheddar cheese, then grill enchiladas until cheese is melted and tortillas have warmed through, 5-10 minutes.
• In a medium bowl, combine salad leaves, radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide Tex-Mex cheesy pulled pork enchiladas between plates. • Serve with radish salad.