---
title: Pork & Pepper Enchiladas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-and-pepper-enchiladas-60e5b5669e7d845c2c2a3515
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
  - Milk
tags: []
rating: 4.5
rating_count: 21700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the taste, calling it delicious and flavorful. Some found it a bit bland or wanted more spice."
  - theme: Ease of prep
    text: "Generally easy to make, though a few found it time-consuming or messy to assemble the enchiladas."
nutrition:
  calories: 870
  protein: 37
  fat: 54
  saturated fat: 20
  carbohydrates: 55
  sugar: 12
  fiber: 4
  cholesterol: 160
  sodium: 1780
  potassium: 640
  calcium: 290
  iron: 2.4
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Enchiladas/pork-pepper-enchiladas.avif"
---

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. Dice @tomato{1%unit}. Trim and thinly slice @scallions{1%unit}. Quarter @lime{1%unit}. Core, deseed, and dice @green bell pepper{1%unit} into ½-inch pieces.

In a #small bowl{}, combine tomato, scallions, a drizzle of @cooking oil{1%tbsp} and juice from 1 lime wedge. Season with salt and pepper. In a separate #small bowl{} or cup, combine @sour cream{1%tbsp} with lime juice to taste. Add @water{1%tsp} 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add bell pepper, @salt{} and @black pepper; cook until just softened, ~{4-5%minutes}. Add another drizzle of oil to the pan. Add @ground pork{20%oz}, half the @Tex-Mex paste{1%unit}, half the @southwest spice blend{1%tbsp}, salt, and pepper. Cook, breaking up meat into pieces until pork is browned and cooked through, ~{4-6%minutes}. Turn off heat.

Place a small amount of filling on one half of each @flour tortillas{1%unit}; roll up tortillas starting with filled sides to create enchiladas. Place coated sides down in an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) or an ovenproof baking pan.

In a #liquid measuring cup{} or bowl, combine ½ cup water (¾ cup for 4 servings), @tomato paste{1%unit}, remaining Tex-Mex paste, and remaining @southwest spice blend{1%tbsp}. Pour sauce evenly over enchiladas to thoroughly coat; sprinkle with @Mexican cheese blend{1%cup}. Bake on top rack until sauce is bubbly and cheese melts, ~{3-5%minutes}.

Top enchiladas with lime crema and pico de gallo. Divide between plates, serve with remaining lime wedges on the side.