Pork and Pepper Enchiladas

Serves	4 to 6
Prep time	20 minutes
Cook time	35 minutes
Total time	55 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Barbecue, Casual Party, Halloween
Region	Mexican
By author	Karen S Burns-Booth

This recipe for Pork and Pepper Enchiladas is perfect as a mid-week family meal or as a healthy "fake-away" for the weekend; it is packed with lots of vegetables to go towards your five-a-day (or ten-a-day now!) and is suitable for those who are lactose intolerant, as it uses lactose-free cheese and yogurt in the recipe. (Serves 4 to 6, allowing 2 tortillas per adult and 1 per child)

Ingredients

1 x 28g sachet of enchilada seasoning mix (or taco or fajita seasoning mix)
1 tablespoon vegetable oil
1 red pepper (trimmed and diced)
1 yellow pepper (trimmed and diced)
1 red onion (peeled and diced)
1 bunch of spring onions (trimmed and sliced)
2 cloves garlic (peeled and minced finely)
12 to 15 cherry tomatoes (cut in half)
500g minced pork (8% or 5% fat is best)
1 x jar enchilada sauce (325g to 340g)
1 x 400g tin chopped tomatoes
8 x corn or wholewheat tortilla wraps
200g mature Cheddar lacto-free cheese, grated (I used Arla LactoFree Mature Cheddar)
6 tablespoons lacto-free natural yogurt (I used Arla LactoFree Natural Yogurt)
Jalapeno peppers to serve

Note

This recipe for Pork and Pepper Enchiladas is perfect as a mid-week family meal or as a healthy "fake-away" for the weekend; it is packed with lots of vegetables to go towards your five-a-day (or ten-a-day now!) and is suitable for those who are lactose intolerant, as it uses lactose-free cheese and yogurt in the recipe. (Serves 4 to 6, allowing 2 tortillas per adult and 1 per child) NB: I have a recipe for home-made enchilada sauce here: Easy Enchilada Sauce.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas Mark 6.
Step 2	Fry all the fresh vegetables with the sachet of enchilada seasoning mix and the oil in a large covered frying pan, such as a wok until the vegetables are soft - this will take about 5 to 6 minutes with the lid on the pan; keep stirring the vegetables as they cook to stop them sticking. Put the cooked vegetables into a container and set to one side.
Step 3	Add the minced pork to the same pan, replace the lid and fry for 6 to 8 minutes, stirring every now and then until the mince is lightly browned.
Step 4	Add half of the enchilada sauce to the minced pork and cook for a further 2 to 3 minutes.
Step 5	Mix the remaining enchilada sauce with the chopped tomatoes, and spoon a quarter of it over the base of a large rectangular or oval baking dish.
Step 6	Take the meat off the heat, scatter some of the grated cheese over each tortilla, then spoon the meat mixture down the centre of each wrap. Roll them up pancake style and lay them side by side, seam side down, in the prepared baking dish. Continue until all the meat mixture and tortillas are used up. (use half of the grated cheese at this step)
Step 7	Spoon the cooked vegetables over the top of the enchiladas and then the remaining enchilada sauce and chopped tomatoes over the whole dish.
Step 8	Scatter the remaining grated cheese over the top, along with the yogurt, and bake in pre-heated oven for 20 to 25 minutes until the dish is bubbling, the cheese has melted and is golden brown.
Step 9	Serve immediately with jalapeno peppers and extra yoghurt on the side, with a side salad if desired.