Pork & Pepper Enchiladas.
Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, pork & pepper enchiladas. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Pork & Pepper Enchiladas is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look wonderful. Pork & Pepper Enchiladas is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook pork & pepper enchiladas using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pork & Pepper Enchiladas:
- {Take of Ground Pork.
- {Take of Flour Tortillas.
- {Make ready of Roma Tomato.
- {Make ready of Scallions.
- {Get of Lime.
- {Get of Green Pepper.
- {Get of Sour Cream.
- {Prepare of Tex-Mex Paste.
- {Prepare of Southwest Spice Blend.
- {Get of Mexican Cheese Blend.
- {Prepare of Tomato Paste.
- {Get of Vegetable Oil.
- {Prepare of Salt and Pepper, to season.
- {Prepare of Water, as needed to smooth Crema.
Steps to make Pork & Pepper Enchiladas:
- Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice bell pepper into half inch pieces..
- In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper..
- Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt, and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add pork, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. Turn off heat..
- Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish or an ovenproof pan..
- In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste, and remaining Southwest Spice. Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes..
- Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side..
- Serve and Enjoy!.
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