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Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g pork mince
2 teaspoons ground cumin
1 teaspoon Mexican chilli powder
1 red capsicum, finely chopped
1/3 cup chopped fresh coriander, plus extra to serve
520g enchilada kit
100g (1 cup) grated 4 cheese melt
1 tomato, chopped
2 spring onions, sliced
1 green chilli, finely sliced, plus extra to serve
Sour cream, to serve
Lime wedges, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Grease a 5cm x 22.5cm x 32 cm (3.5L capacity) ovenproof dish. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and garlic, stirring, for 2 minutes. Add pork mince. Cook, stirring, for 3 to 4 minutes with a wooden spoon to break up any lumps.
Step 2 Add cumin and chilli powder. Cook for 1 minute. Remove from heat. Stir through capsicum and coriander. Season well. Divide mixture between tortillas. Roll up and place in the prepared pan.
Step 3 Spoon over sauce from enchilada kit and scatter with cheese. Bake for 15 to 20 minutes or until golden and cheese is melted and bubbling.
Step 4 Combine tomato, spring onion and green chilli. Scatter over enchiladas. Serve with sour cream and lime wedges.

Cheat’s pork enchilada roll up bake

How to make Cheat’s pork enchilada roll up bake

Ingredients

Method