Pork Mince Enchiladas - Cooking with Gina - Salt 106.5

Pork Mince Enchiladas – Cooking with Gina

A Mexican feast, these enchiladas are a great dinner that the whole family will love, why not try it tonight.

By Natalie BennettSaturday 20 Feb 2021The Morning Wake-up with KristianLifestyle

We do love a Mexican feast in our family and these enchiladas are a great dinner the whole family will love!  

We like to make extras so that we have leftovers for lunch too!  You can tweak the recipe to make it as spicy or mild as you like too!

Pork Mince Enchiladas

Ingredients

  • 1 large onion, finely sliced
  • 1 tablespoons oil
  • 1 teaspoon Mexican chilli powder (eg taco seasoning)
  • 1 x 400g can red kidney beans, rinsed
  • 100g tomato paste
  • ¼ cup water
  • ¼ cup Jalapeno peppers, finely chopped (optional)
  • 1 red capsicum, diced
  • Large white flour tortillas
  • 250ml tomato salsa
  • 1 cup cheese, grated
  • 1 cup sour cream

What to do:

  1. Heat oil in a large frying pan over a high heat and brown the pork mince and onions well.
  2. Add the chilli powder and cook 1 minute.
  3. Stir in red kidney beans, tomato paste, water, jalapeno peppers and red capsicum reduce heat and simmer 10 minutes.
  4. Lay the tortilla on a flat surface and spoon a small amount of pork mixture in the centre. Roll up to enclose and place fold side down in a shallow greased baking dish. Repeat with remaining pork mixture and tortillas.
  5. Pour salsa sauce over the centre of the enchiladas and sprinkle over cheese evenly.
  6. Bake in the preheated oven 170⁰C for 25 minutes until cheese is bubbling.
  7. Serve hot with a dollop of sour cream and crisp garden salad
For more information visit www.pork.com.au/recipes

Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374