Smothered Pork and Poblano Enchiladas with Lime Crema and Pico De Gallo

These smothered pork and poblano enchiladas are everything you want in a comforting dinner: saucy, cheesy and packed with flavor. Tender flour tortillas are filled with a savory mixture of ground pork, sautéed green bell pepper and a touch of Southwest spice, then rolled up and baked under a blanket of mild red enchilada sauce and melted Mexican cheese.

Once bubbly and golden, the enchiladas are finished with a bright lime crema and fresh pico de gallo made from diced tomato and scallions. Every bite is a perfect balance of rich, tangy and fresh flavors. Serve with extra lime wedges for a zesty finish.

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Ingredients

1 unit Roma 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

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat 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 ½-inch pieces.
2. In a small bowl, combine the diced tomato, sliced scallions, a drizzle of oil and juice from one lime wedge. Season with salt and pepper. In another small bowl, combine the sour cream with as much remaining lime juice as you like. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced bell pepper; season with salt and pepper. Cook until just softened, 4-5 minutes. Add another drizzle of oil to the pan. Add the ground pork, Southwest Spice Blend, salt and pepper. Cook, breaking up the meat into pieces, until the pork is browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Stir in 1 tablespoon of the enchilada sauce (2 tablespoons for 4 servings). Turn off heat.
4. Place a small amount of the filling on one half of each tortilla. Roll up the tortillas, starting with the filled sides, to create enchiladas. Place them seam-side down in an 8×8-inch baking dish (or 9×13-inch dish for 4 servings) or an ovenproof pan.
5. Pour the remaining enchilada sauce over the enchiladas to thoroughly coat. (You may not need all the sauce.) Sprinkle the Mexican cheese blend on top. Bake on the top rack until the sauce is bubbly and the cheese is melted, 5-7 minutes.
6. Top the enchiladas with the lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them first to prevent cracking and note that they are smaller, so you may need to adjust the amount of filling per tortilla.

Can I make these enchiladas ahead of time?

Absolutely. Assemble the enchiladas without baking, cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the oven time.

What can I substitute for the Southwest Spice Blend?

You can make your own blend with a mix of chili powder, cumin, garlic powder, onion powder and a pinch of cayenne.