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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pulled pork(May be present Soy)
All-American spice blend(ContainsSulphitesMay be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Finely chop the brown onion (see ingredients). Finely chop the garlic. Grate the carrot (unpeeled).
In a large frying pan, melt the butter over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Cook the passata (see ingredients) and brown sugar until slightly reduced, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat. Add the onion and carrot and cook, stirring occasionally, until just softened, 3-4 minutes. Add the remaining garlic and cook until softened, 1 minute. Add another drizzle of olive oil with the pulled pork and All-American spice blend (see ingredients) and cook until fragrant, 1 minute. Add the BBQ sauce (see ingredients) and stir to combine. Add the water and cook, stirring, until well combined, 1 minute. TIP: Add a dash more water if the mixture 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 baking dish. Top the enchiladas with the sauce and shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.
While the enchiladas are in the oven, wipe out the frying pan and return to a high heat. Drain the sweetcorn and add to the frying pan. Cook, tossing occasionally, until lightly charred, 5-6 minutes. Transfer to a large bowl. Roughly chop the tomato and coriander. Add to the bowl with the corn just before serving, drizzle with white wine vinegar, olive oil and season with salt and pepper.
Divide the pulled pork enchiladas between plates and top with the Greek-style yoghurt and the charred corn salsa.