Recipe

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) 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

Paprika and lime pork enchiladas
  • 1
    Preheat oven to 220°C.
  • 2
    Heat 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.
  • 3
    Spread 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.
  • 4
    Bake for 15 minutes or until golden. Sprinkle enchiladas with coriander; serve with lime wedges.

Notes

  • Omit the chilli for a milder, family-friendly version. - Serve with a simple green salad or cabbage slaw.