Cheesy Pork & Rice Enchiladas
with Sour Cream & Zingy Tomato
Enchiladas - what could be more fun? Make a tasty pork, rice and bean filling, roll it up in a soft tortilla and then top the whole thing off with melted cheesy goodness and a drizzle of mild chipotle sauce. Cool things down with a dollop of sour cream, a fresh tomato salsa and a sprinkle of coriander.
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
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
pork mince
1 sachet
Mexican Fiesta spice blend
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
½ punnet
snacking tomatoes
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1 bag
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• When rice has 7 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in Mexican Fiesta spice blend and garlic paste until fragrant, 1 minute. • Add cooked rice, the butter and the water, stirring to combine, 1 minute. Season generously.
• Preheat grill to medium-high. • Drizzle baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre of a tortilla. Roll tortilla up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish.
• Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.
• Meanwhile, cut snacking tomatoes (see ingredients) in half. • In a small bowl, combine tomatoes, a drizzle of olive oil and the white wine vinegar and a pinch of salt and pepper.
• Divide cheesy pork and rice enchiladas and zingy tomatoes between plates. • Top with light sour cream. Tear over coriander to serve. Enjoy!