• 8servings
  • 105minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg (2 1/4lb) minced pork

  2. 1 tbsp olive oil

  3. 2 medium onions, peeled and chopped

  4. 1 red,

  5. 1 yellow and 1 green pepper, deseeded and diced

  6. 1 tsp dried chilli flakes or 1 fresh chilli, deseeded and chopped

  7. 2 cloves garlic, peeled and chopped

  8. 1 tbsp cumin seeds

  9. 1 tbsp coriander seeds, roughly crushed

  10. 400g can chopped tomatoes

  11. 1 chicken stock cube

  12. 2 packs 8 soft flour tortillas

  13. 200ml tub of creme fraiche

  14. 200g (7oz) mature Cheddar and Red Leicester cheese, grated

  15. 4 spring onions, trimmed and chopped

  16. 8 tomatoes, chopped,

  17. 4 spring onions, trimmed and chopped,

  18. 2 tablespoons sweet chilli sauce

Instructions Jump to Ingredients ↑

  1. Heat a large frying pan, add half the mince in a thin layer and dry-fry for 5 mins until browned. Tip into a large bowl. Cook the rest of the mince. Add to the first batch.

  2. Heat the oil in the pan, add the onion and cook for 5 mins. Stir in the peppers, chilli, garlic, cumin and coriander seeds, and fry for 5 mins. Pour in the can of tomatoes and a can full of hot water and then crumble in the stock cube. Simmer, uncovered, for at least an hour, or longer, until the liquid is almost absorbed.

  3. Warm the tortillas in the microwave (2 at a time for 15 seconds) to make them more flexible. Divide the hot pork mixture between them, roll them up, pack into 1 or 2 dishes. Spoon crème fraîche over, sprinkle with the grated cheese.

  4. Put the dish under the grill, on medium, until sizzling and golden. Sprinkle with spring onion.

  5. Mix the salsa ingredients together and serve with the enchiladas.


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