Pork and chicken enchiladas recipe
A Mexican-inspired dinner time classic, these pork and chicken enchiladas are covered in cheese and popped under the grill until golden and crunchy. They're ready in under an hour and perfect to serve a family of four.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 783 calories / serving
Ingredients
- 8 flour tortillas
- 100g Monterey Jack, grated
- 2 skinless chicken breasts, diced
- 250g pork fillet, cubed
- 50ml sunflower oil
- 1 tsp ground cumin
- 1tsp garlic powder
- 1tsp chilli powder
- 1 onion, finely sliced
- 1 green chilli pepper, de-seeded and finely sliced
- 1tbsp parsley, chopped
- juice of ½ lime
- salt
- pepper
Each serving contains
- Energy
- 3285kJ 783.0kcal
- Fat
- 32g
- Saturates
- 11g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 74.9gProtein 50.8gFibre 4.9g
Method
- Heat sunflower oil in a large frying pan over a medium-high heat. Sauté the chicken and pork until lightly golden in colour. Add the onion and reduce the heat, cooking for a further 6-7 minutes, stirring occasionally.
- Sprinkle the garlic powder, chilli powder and cumin over, mixing well. Remove from the heat and preheat the grill to hot. Season the meat mixture with lime juice and seasoning. Cook until the meat is cooked through with no pink showing.
- Spoon into the centre of the tortillas and then fold the sides in to create the enchiladas. Arrange in a cast-iron dishes and top with the grated Monterey Jack. Grill for 1-2 minutes until the cheese is golden and bubbling.
- Remove and garnish with the sliced chilli pepper and chopped parsley before serving from the dishes.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
