BBQ Pulled Pork Enchiladas
with Corn & Cherry Tomato Salsa
Cheesy, saucy and smoky - this American and Mexican fusion is an explosion of colour and flavour! From the sweet, savoury and succulent pulled pork, to the juicy and zingy salsa and the creamy yoghurt, every bite is a delight.
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
brown onion
3 clove
garlic
1
carrot
½ box
passata
1 packet
pulled pork
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 tin
sweetcorn
1 bag
coriander
1 punnet
Snacking Tomatoes
½ sachet
All-American spice blend
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
½ packet
BBQ sauce
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
¼ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat oven to 200°C/180°C fan-forced. Finely chop brown onion (see ingredients) and garlic. Grate carrot.
In a large frying pan, melt the butter over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Add passata (see ingredients) and brown sugar and cook, stirring, until slightly reduced, 2-3 minutes. Transfer to a bowl.
Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until just softened, 3-4 minutes. Add remaining garlic and cook until fragrant, 1 minute. Add another drizzle of olive oil, then add pulled pork and All-American spice blend (see ingredients). Cook until fragrant, 1 minute. Add BBQ sauce (see ingredients) and the water. Stir until warmed though, 1 minute.
TIP: Add a splash more water if the filling looks dry!
Place mini flour tortillas on a flat surface. Spoon 1/4 cup of the filling down the centre of a tortilla. Roll up tightly and place, seam-side down, in a baking dish. Repeat with remaining tortillas and filling, ensuring the enchiladas fit together snugly in the baking dish. Top with passata sauce and shredded Cheddar cheese. Bake until cheese is melted and golden, 10-15 minutes.
While enchiladas are baking, wipe out the frying pan and return to high heat. Drain sweetcorn, then add to pan and cook, tossing, until lightly browned, 4-5 minutes. Meanwhile, roughly chop coriander. Halve the cherry tomatoes. Transfer cooked corn to a bowl, then top with coriander, tomatoes and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Toss to coat.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Divide BBQ pulled pork enchiladas between plates. Top with corn and cherry tomato salsa and Greek-style yoghurt to serve.