Cheesy mushroom and pork enchiladas

This recipe went down a treat when I made it at home. Even my Little Miss (who finds the teensiest smidge of black pepper in any meal unbearably exotic) enjoyed it! These rich enchiladas are flavoured with Mexican inspired spices, topped with a double layer of sauce and baked to cheesy perfection in the oven. Get in my belly! As part of the #JoinTheBlendTrend series this recipe is also about blendability and that fabulous ingredient: mushrooms!

So what is blendability all about? In this recipe I have included pork mince and mushrooms in a 50/50 ratio. This has many benefits, one of the main ones being that the overall calorie content of the dish is reduced. Umami-rich mushrooms add tons of flavour to the enchiladas, and you are getting an extra portion of veggies onto your plate when you tuck in. Mushrooms also help to streeeeetch the dish into more portions and more portions = more enchiladas. Hooray!

 

Serve the enchiladas on their own or with crunchy greens on the side. A dollop of sour cream would not go amiss here, if you have some on hand.
We are halfway through the #JoinTheBlendTrend series with another recipe coming up soon. Keep an eye out and don’t forget to let me know how you are enjoying the recipes so far!

 


CHEESY MUSHROOM AND PORK ENCHILADAS

For the filling:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 tsp crushed garlic
  • ½ tsp cumin
  • ¼ tsp paprika
  • pinch of chilli flakes
  • 200g pork mince
  • ½ red pepper, diced
  • 200g mushrooms, chopped
  • 1 tbsp tomato puree
  • ½ cup chicken stock
  • salt and pepper
  • small handful of fresh coriander, chopped

For the tomato sauce:

  • 2 tsp olive oil
  • ½ tsp crushed garlic
  • 100ml tomato puree
  • 50ml water
  • ¼ tsp paprika
  • ¼ tsp cumin
  • ¼ tsp Italian herbs
  • salt and pepper

For the cheese sauce:

  • 2 tsp butter
  • 2 tsp flour
  • 100ml milk
  • 1⁄3 cup grated cheddar cheese

To assemble:

  • 4 x 20cm flour tortillas
  • ¼ cup grated cheddar cheese
  • fresh coriander to garnish
  • sour cream to serve (optional)

1.) To make the filling: heat the olive oil in a deep saucepan. Gently cook the onion over a low heat until soft and translucent. Add the garlic, cumin, paprika and chilli flakes and toss everything together.

2.) Add the pork mince and cook for a few minutes to brown. Add the red pepper and mushrooms and cook for a further 3 minutes.

3.) Add the tomato puree, chicken stock and season with salt and pepper. Simmer for 10-12 minutes or until most of the liquid has reduced. Check the seasoning, remove from the heat and stir through the coriander. Set aside.

4.) To make the tomato sauce: heat the olive oil in a frying pan. Sauté the garlic for a few minutes, then add the rest of the sauce ingredients. Allow to simmer for 5 minutes, then take off the heat and set aside.

5.) Make the cheese sauce by melting the butter in a small saucepan. Add the flour and whisk into the butter. Allow to cook for a minute then remove the saucepan from the heat. Gradually add the milk while whisking. Return the saucepan to the heat and continue to whisk until the sauce has thickened slightly. Take the saucepan off the heat and add the cheese. Whisk until smooth.
(Note: the sauce can also be made in the microwave.)

6.) Preheat your oven to 180ºC. Divide the mushroom and pork filling between the 4 tortillas and roll each one up like a cigar. Arrange the rolled tortillas next to each other in an ovenproof dish.

7.) Spread the tomato sauce over the tortillas. Then spread the cheese sauce over the top. Sprinkle with the remaining cheese and bake the enchiladas for 30 minutes. Garnish with fresh coriander, add a dollop of sour cream if using and serve while hot!

 

Disclaimer: This post is sponsored by MushroomsSA. Recipe, images and words are my own and were created for the #JoinTheBlendTrend campaign.

 

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