These pork enchiladas are my take on this classic Mexican masterpiece. This is a super-quick and easy version you can whip up in no time at all, so perfect for a quick week-night meal. Not to mention these are delicious and a family favourite! Don’t get too hung up on authenticity (each region in Mexico has its own version of this dish) as this recipe is a winner in flavour and the ability to feed quite a few. These days, when we are all trying to make our food supplies stretch further in the face of Covid, you can use a huge variety of left-over meats or even canned beans as a replacement for the pork mince. Enjoy this simple yet punchy Mexican classic.
PREP TIME: 7 MINS
COOK TIME: 30 MINS
SERVES: 4-8 PEOPLE
2 tablespoons olive oil
1 brown onion, diced
4 cloves garlic, diced
500g pork mince
400g can refried beans (or simply use black beans or kidney beans)
1 medium green pepper, finely diced
1 tablespoon smoked paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
500ml Tio Pablo enchilada sauce (or Old El Paso, or Culleys)
2 tablespoons lime juice
8 medium-sized tortillas
1 can diced tomatoes
2 cups grated cheddar cheese
1 avocado, diced
4 tomatoes, diced
red onion, diced
2 good handfuls baby spinach
8 tablespoons sour cream
1/2 cup fresh coriander, roughly chopped
- Pre-heat the oven to 220degC. Heat the olive oil in a large pan to
medium-high heat and add in the onion. Cook for 2-3 mins until translucent, not browned, then add in the garlic and cook for further minute.
2. Next, add in the finely-chopped green pepper and combine before
adding in the paprika, cumin and coriander and cook for a further minute
before adding in half the pork.
3. Break the pork up with wooden spoon until there are no clumps and it’s
browned all over before adding in the rest of the pork and repeating above
4. Pour in the enchilada sauce, refried beans and lime juice and bring it to a simmer for about 10 minutes, stirring occasionally. Taste and season, if necessary.
5. Spread tortillas flat on a work surface. Spoon mince mixture equally along the centre of each tortilla from top to bottom. Next, sprinkle 1 cup of cheese equally over mince mixture — you could add in jalapenos here, too, if you wanted.
6. Gently roll tortillas to enclose filling. Place join-side down, in a single layer, in an approximately 20cm x 30cm shallow oven-proof dish. Spoon over can of tomatoes, and sprinkle with remaining cup of cheese.
7. Bake for 15 mins until golden. While this is baking, prepare the topping — just gently combine the diced avocado, tomato, coriander, red onion and spinach in a bowl.
8. Once the enchiladas are golden, take them out of the oven and let them rest for 5 mins. With a fish slice, scoop out the enchiladas and plate them up. Sprinkle over the topping then spoon on the sour cream. Serve immediately.