When it comes to Mexican food, enchiladas are a secret dinner hero. They are easy to assemble, covered in a delicious sauce, filled with adobo pork and pinto bean filling then baked until bubbly and melty. These enchiladas are served with a side salad.
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You Will Need
Make & cook the filling: Preheat the oven to 400F.
Cut the onion and red hot pepper in small diced. In an oiled pan on medium high heat, add the onion and red hot pepper. Cook about 5 minutes.
Add the ground pork*. Season with salt & pepper. Cook 6 minutes.
Add the adobo spice, pinto beans and mash the beans slightly with a fork to obtain a creamier texture.
If the mixture is too thick add water 2 tbsp at a time until desired texture. Taste the filling and adjust seasoning.
Note: Ensure the ground pork is cooked to at least 160F.
Make the sauce: In the pot add the enchilada sauce mix and water (1 cup, 2 cups, 3 cups). Whisk the sauce and bring to a simmer on medium heat – stirring regularly. When the sauce thickened, turn off the heat and set aside.
Assemble the enchiladas: In the baking dish*, evenly spread a bit of enchilada sauce (2 tbsp, 1/4 cup, 1/3 cup).
In a plate, place enchilada sauce (3 tbsp, 1/3 cup, 1/2 cup). Place a corn tortilla in the enchilada sauce and place 3 tbsp to 1/4 cup filling in the tortilla. Roll up the tortilla* and place it in the baking dish**. Repeat with all the tortillas.
*Note: Do not wrap the tortilla tightly or the tortilla will crack.
**Note: Baking dish recommended size:
– 2 portions: 9″ x 9″
– 4 potions: 13″ x 9″
– 6 portions: 17″ x 11″
Cook the enchilas: Top the enchiladas with the rest of the enchilada sauce and the mozzarella. Cover with foil and bake 10 minutes. Remove the foil and bake an additional 5 minutes or until the cheese golden.
Make the salad & serve: Dice the tomato.
Serve the enchiladas with mixed greens, tomato dices and lemon dressing.
Dr. Craig Herrington, Nathuropath
Spinach are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Get kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.
Making this recipe with kids?
Ask the child to help by completing step 1, 4 and 5.
- Combine the beef with the pinto beans and the spice blend.
- Top the enchiladas with the rest of the sauce and cheese.
- Place the mixed greens on the plates.
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Note: We cannot guarantee any dish is allergen free.