Name: Paprika and lime NZ Pork enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram minced (ground) NZ Pork; 1 medium red onion (170g), chopped finely; 4 clove garlic, crushed; 1 fresh long green chilli, chopped; 1 tablespoon smoked paprika; 2 x 400g canned diced tomatoes; 1 tablespoon lime juice; salt and freshly ground black pepper; 8 medium-sized flour tortillas; 2 cup coarsely grated cheddar; 1/2 cup fresh coriander leaves; 4 lime wedges

Paprika and lime NZ Pork enchiladas

Spicy, sour, tangy paprika and lime NZ Pork enchiladas - this deliciously fresh and flavoursome Mexican inspired dish is ticking all the boxes!

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon olive oil

500 gram minced (ground) NZ Pork

1 medium red onion (170g), chopped finely

4 clove garlic, crushed

1 fresh long green chilli, chopped

1 tablespoon smoked paprika

2 x 400g canned diced tomatoes

1 tablespoon lime juice

salt and freshly ground black pepper

8 medium-sized flour tortillas

2 cup coarsely grated cheddar

1/2 cup fresh coriander leaves

4 lime wedges

Method

Preheat oven to 220°C.

Heat oil in a large frying pan over high heat. Cook NZ 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.

Spread tortillas flat on a work surface. Spoon NZ Pork 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.

Bake for 15 minutes or until golden. Sprinkle enchiladas with coriander; serve with lime wedges.