Smothered Pork and Bell Pepper Enchiladas with Pico De Gallo and Lime Crema

These smothered enchiladas are the ultimate comfort food: tender flour tortillas wrapped around a savory filling of spiced ground pork and sautéed bell pepper, all baked under a blanket of zesty tomato sauce and melted Mexican cheese. The finishing touches-a bright, chunky pico de gallo and a drizzle of tangy lime crema-add freshness and balance to every bite.

This recipe comes together quickly with simple ingredients, making it perfect for a weeknight dinner that feels like a celebration. Serve with extra lime wedges on the side for an extra pop of citrus.

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Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 475°F. Wash and dry all produce. Dice the tomato. Trim and thinly slice the scallions. Quarter the lime. Core, deseed and dice the green bell pepper into 1/2-inch pieces.
2. In a small bowl, combine the diced tomato, sliced scallions, a drizzle of oil and the juice from one lime wedge (use two wedges for 4 servings). Season with salt and pepper. In another small bowl, combine the sour cream with lime juice to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper and set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced bell pepper, salt and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to the pan, then add the ground pork, half the Tex-Mex paste, half the Southwest spice blend, salt and pepper. Cook, breaking up the meat into pieces, until the pork is browned and cooked through, 4-6 minutes. Turn off the heat. If there is excess grease, carefully pour it out.
4. Place a small amount of the filling on one half of each tortilla. Roll up the tortillas, starting with the filled side, to create enchiladas. Place them seam-side down in an 8×8-inch baking dish (use a 9×13-inch dish for 4 servings) or an ovenproof pan.
5. In a liquid measuring cup or bowl, combine 1/2 cup water (3/4 cup for 4 servings), the tomato paste, the remaining Tex-Mex paste and the remaining Southwest spice blend. Pour the sauce over the enchiladas to thoroughly coat them. Sprinkle the Mexican cheese blend evenly on top. Bake on the top rack until the sauce is bubbly and the cheese has melted, 3-5 minutes.
6. Top the baked enchiladas with the lime crema and pico de gallo. Divide among plates and serve with any remaining lime wedges on the side. (Ground pork is fully cooked when it reaches an internal temperature of 160°F.)

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly in the microwave or on a dry skillet to make them pliable before rolling.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I substitute the ground pork with another protein?

Absolutely. Ground beef, chicken or turkey are great alternatives. Adjust cooking time as needed.