Green Salsa Pork Enchiladas with Hot Sauce Crema

These green salsa pork enchiladas are a weeknight game-changer. Mild tomatillo salsa adds a sweet tang to savory ground pork, all wrapped in soft tortillas and topped with bubbly melted cheese. A quick broil gives them a golden crust, then a drizzle of spicy crema and fresh scallions finishes the dish.

Forget complicated layering-this recipe comes together in one pan (or a baking dish) for easy cleanup. The filling is cooked first, then the rolled enchiladas are broiled until perfectly browned. Serve them with a side of rice or beans for a complete meal.

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Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

7.06 ounce Green SalsaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry the produce. Halve the green pepper lengthwise, remove the seeds and ribs, then slice thinly crosswise into strips. Trim the scallions and slice thinly, separating the white parts from the green tops.
2. In a small bowl, combine the sour cream with hot sauce to taste. Add water, 1 teaspoon at a time, stirring until the mixture reaches a drizzling consistency. Season with salt and pepper and set aside.
3. Heat a drizzle of oil in a large ovenproof skillet over medium-high heat. Add the sliced green pepper, season with salt and pepper and cook, stirring occasionally, until softened and lightly blistered, 5-7 minutes.
4. Add another drizzle of oil, the ground pork, scallion whites and Southwest spice blend to the skillet. Season with salt and pepper. Cook, breaking up the meat with a spoon, until browned and cooked through, 3-5 minutes. Stir in about one-quarter of the green salsa (reserve the rest). Taste and adjust seasoning. Transfer the filling to a medium bowl. Wipe the skillet clean.
5. Place a small amount of filling on one half of each tortilla. Roll up the tortillas starting from the filled side to create enchiladas. Place them seam-side down in the same skillet (or in a 9×13-inch baking dish if your skillet isn’t ovenproof). Top with the remaining green salsa and sprinkle evenly with the Mexican cheese blend.
6. Broil the enchiladas until the cheese is browned and bubbly, 3-4 minutes. Watch carefully to avoid burning. Remove from the oven, drizzle with the prepared crema and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them slightly before rolling to prevent cracking.

Can I make this recipe ahead of time?

You can assemble the enchiladas (steps 1-5) up to a day ahead. Cover and refrigerate, then broil just before serving.

What can I substitute for the Southwest spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder and ¼ teaspoon smoked paprika as a substitute.