Paprika and lime pork enchiladas
Spicy, sour, tangy paprika and lime pork enchiladas - this deliciously fresh and flavoursome Mexican inspired dish is ticking all the boxes!
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Paprika and lime pork enchiladas
- 1 tablespoon olive oil
- 500 gram minced (ground) pork
- 1 medium red onion (170g), chopped finely
- 4 clove garlic, crushed
- 1 fresh long green chilli, chopped
- 1 tablespoon smoked paprika
- 1 400g canned diced tomatoes
- 1 tablespoon lime juice
- 8 20cm flour tortillas
- 2 cup coarsely grated cheddar
- 1/2 cup fresh coriander leaves
- 4 lime wedges
Method
Paprika and lime pork enchiladas
- 1Preheat oven to 220°C.
- 2Heat oil in a large frying pan over high heat. Cook pork, onion, garlic, chilli and paprika, stirring, for 5 minutes or until browned. Add 1 can of tomatoes; cook for 1 minute. Add lime juice; season to taste.
- 3Spread tortillas flat on a work surface. Spoon mince mixture equally onto the centre of each tortilla, sprinkle 1 cup cheddar equally over mince mixture; fold tortillas to enclose filling. Place, join-side down, in a single layer, in a 20cm x 30cm shallow ovenproof dish. Spoon over remaining can of tomatoes, leaving the ends of the tortilla exposed, sprinkle with remaining cheddar.
- 4Bake for 15 minutes or until golden. Sprinkle enchiladas with coriander; serve with lime wedges.
Notes
Serve with a simple green or cabbage salad.
