Pulled Pork Enchiladas
with Tomato Salsa & Greek Yoghurt
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 it to a saucy filling, rolling it up in tortillas and baking it with a cheesy crust. It's enchilada heaven!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
red onion
4 clove
garlic
1 unit
carrot
1 tin
sweetcorn
1 packet
pulled pork
2 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 sachet
tomato paste
12 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 sachet
enchilada sauce
(May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 unit
tomato
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 cup
water
1 tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.
SPICY! This is a mild spice blend, but use less if you're extra sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a mediumhigh heat. Add the onion, carrot and corn and cook, stirring, until softened, 5 minutes. Add another drizzle of olive oil, the pulled pork, garlic and Tex-Mex spice blend. Cook until fragrant, 1 minute. Add the tomato paste and water and stir to combine. Add the enchilada sauce and cook, stirring, until well combined, 2 minutes. Season to taste with salt and pepper.
TIP: Add a dash of water if it looks a little dry!
Place the mini flour tortillas on a flat surface and fill each with 2 tbs 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 shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.
While the enchiladas are baking, finely chop the tomato. Roughly chop the baby spinach leaves. Roughly chop the coriander. Place the tomato, spinach, coriander and vinegar in a bowl, drizzle with olive oil and season with salt and pepper. Toss to combine.
Divide the cheesy pulled pork enchiladas between plates and top with a dollop of Greek yoghurt and the tomato salsa to serve.
