Spicy Pork and Pepper Enchiladas with Pico De Gallo and Lime Crema

These saucy, smothered enchiladas are everything you crave: hearty, cheesy and packed with flavor. Tender flour tortillas are filled with spiced ground pork and sautéed bell pepper, then baked under a blanket of zesty tomato sauce and melted Mexican cheese. The finishing touches-a bright pico de gallo and a tangy lime crema-take this dish over the top.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The combination of smoky Southwest spices, fresh lime and creamy sour cream creates a balanced, satisfying meal that will have everyone reaching for seconds.

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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

1 ounce 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed and dice bell pepper into ½-inch pieces.
2. In a small bowl, combine tomato, scallions, a drizzle of oil and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 teaspoon at a time until 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 bell pepper, salt and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add ground pork, half the Tex-Mex paste, half the Southwest spice blend, salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out. Turn off heat.
4. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13-inch for 4 servings) or an ovenproof pan.
5. In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste and remaining Southwest spice blend. Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6. Top enchiladas with 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 ground beef or turkey instead of pork?

Yes, ground beef or turkey work well as substitutes. Adjust cooking time as needed to ensure the meat is fully cooked.

How do I prevent the enchiladas from becoming soggy?

Be sure to drain any excess grease from the cooked pork filling. Also, don’t over-soak the tortillas in sauce; a light coating is enough.

Can I make this dish vegetarian?

Absolutely! Replace the ground pork with black beans, refried beans or a plant-based meat substitute. You may need to adjust seasoning.