Pork & Poblano Enchiladas
Dice Roma tomato.
1
Quarter lime.
2
Thinly slice 2 scallions.
3
Slice poblano pepper into 1/2” pieces.
4
Combine tomato, scallions, juice from lime wedge. Season with salt & pepper.
5
Add lime juice to 4T sour cream. Add water to obtain drizzling consistency. Season w/ salt & pepper.
6
Heat drizzle of oil in skillet. Add pepper; season with salt & pepper. Cook 3-4 mins.
7
Add drizzle of oil, 10 oz ground pork, 1T tomato paste, 1/2T Southwest spice, salt & pepper.
8
Cook until browned, 4-6 mins.
9
Combine 4T tomato paste & 1/2T Southwest spice to 1/2 cup water.
10
Place filling on tortilla, roll up & place seam side down in baking dish.
11
Top with sauce. Sprinkle with Mexican cheese.
12
Bake at 475° for 3-5 minutes.
13
Top with pico de gallo & lime crema.
14
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