American BBQ Pulled Pork Enchiladas
with Charred Corn Salsa & Greek Yoghurt
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!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ unit
brown onion
2 clove
garlic
1 unit
carrot
1 packet
pulled pork
1 sachet
All-American spice blend
½ packet
BBQ sauce
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
½ box
passata
1 packet
Cheddar cheese
(Contains Milk;)
1 tin
sweetcorn
1 unit
tomato
1 bag
coriander
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring occasionally, until just softened, 3-4 minutes. Add the garlic and cook until softened, 1 minute.
Add another drizzle of olive oil with the pulled pork and All-American spice blend and cook until fragrant, 1 minute. Add the BBQ sauce (see ingredients list) and stir to combine. Add the water and cook, stirring, until well combined, 1 minute. Season to taste with salt and pepper.
TIP: Add a dash more water if it 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 large baking dish. Top the enchiladas with the passata (see ingredients list) and shredded Cheddar cheese. Season with salt and pepper and bake until the cheese is golden, 10-15 minutes.
While the enchiladas are baking, 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 medium bowl to cool slightly. Roughly chop the tomato and coriander. Add to the bowl with the corn just before serving, drizzle with olive oil and season with salt and pepper.
Divide the pulled pork enchiladas between plates and top with a dollop of Greek yoghurt and the charred corn salsa.