This Pork and Chorizo Enchiladas recipe is a delicious Mexican dish that is perfect for non-Muslims due to the use of pork. It’s a no-fuss, one-pot meal that’s not only delicious but also ideal for busy families. The best part is that you can easily make it in advance – just serve half for a filling meal and freeze the rest for easy prep another day. With their rich flavor and easy preparation, these enchiladas are sure to become a new family favorite.
- 1 tbsp olive oil
- 2 large onions, halved and thinly sliced
- 3 cloves of garlic, minced
- 1 tbsp ground cumin
- 2 heaped tablespoons smoked paprika powder
- 2 tsp cinnamon
- 2 red chili peppers, halved, deseeded and sliced
- 500g pack of minced pork
- 2 packs of 200 g cooked chorizo sausages, without shell
- 680g bottle of passata
- 1 cube of pork or chicken broth
- 2 red and 2 green peppers, deseeded, quartered and sliced
- 2 x 400g cans of borlotti beans, drained
- 30g pack of coriander, chopped
- 500 g cream cheese (not fat-free)
- 1 large egg
- 2 packs of 8 soft corn tortillas each
- 140 g mature cheddar, grated
- green salad for serving
- Heat the oil in a large, deep pan.
- Add onions and garlic and sauté for about 10 minutes.
- Stir in the spices and half the chilies and cook for another minute.
- Add the pork and chorizo to the pan, increase the heat and fry the meat, stirring and shredding, until it changes color.
- Add the passata and 300 ml water and then crumble in the stock cube.
- Add the peppers to the pan, stir, cover and simmer over low heat for 30 minutes, or until the meat and peppers are tender.
- Stir in the beans and two thirds of the coriander.
- In a separate bowl, stir together the cream cheese (including the liquid in the tub) along with the egg, remaining cilantro, and spices.
- Prepare 2 oven-safe and freezer-safe dishes.
- Place the meat in the center of the tortillas, roll them up and place 8 enchiladas in each bowl.
- Add half of the cream cheese mixture to the enchiladas and smooth to cover.
- Sprinkle each dish with half the cheese and the remaining chilies.
- If you’re eating now, preheat the oven to 190°C/170°C fan/gas mark 5 and bake the enchiladas for 25 minutes or until golden brown.
- If freezing the enchiladas, once they are cold, cover them with plastic wrap and aluminum foil. They last up to 3 months.
- To serve frozen enchiladas, thaw them in the refrigerator and heat uncovered in the oven. Follow the same temperature instructions as above, but add an additional 15 minutes to ensure they are warmed through.
- You can also bake the enchiladas from frozen. Place the pan covered with fresh foil on a baking sheet in the oven. Preheat the oven to 180°C/160°C fan/gas mark 4 and bake for 2 hours.
- Remove the foil and bake for another 20 minutes.
- Serve the enchiladas with a green salad.
Equipment and tools
List of equipment and tools needed for the recipe:
- frying pan
- measuring spoon
- measuring cup
- Big pot
- baking pan
List of allergen information for the recipe:
- pork meat
- Chorizo sausages
- Cheese (contains dairy products)
Storage and leftovers
Tips for storing and dealing with leftovers:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.
- Reheat leftovers in the oven or microwave until warmed through.
Health Benefits of Pork and Chorizo Enchiladas
The combination of pork and chorizo in these enchiladas not only creates a tasty and filling dish, but also provides several health benefits. From providing essential nutrients to supporting heart health, these ingredients contribute to a balanced and nutritious meal.
Pork is a good source of high-quality protein, which is essential for maintaining and repairing body tissues. It also contains important vitamins and minerals such as thiamine, niacin, zinc and selenium. These nutrients are necessary for proper growth and development as well as supporting a healthy immune system.
Chorizo is a type of sausage that gives enchiladas a smoky and spicy flavor. While chorizo should be consumed in moderation due to its high fat content, it does offer some health benefits. It contains vitamins B1, B2, B3 and B6, which play a crucial role in energy production and brain function. Chorizo is also a good source of iron, a mineral important for transporting oxygen in the body.
Onions, garlic, red chilies and peppers are vegetables packed with essential nutrients. Onions and garlic, in particular, contain compounds that have been linked to various health benefits, including reducing inflammation and boosting the immune system. Red chili peppers are rich in capsaicin, a compound that can aid weight loss and relieve pain. Bell peppers are rich in vitamin C, an antioxidant that supports immune function and collagen production.
Borlotti beans, also called cranberry beans, are a good source of fiber and plant-based protein. Regular consumption of beans can help regulate blood sugar levels, promote digestive health, and contribute to satiety, making them a valuable addition to the dish.
Cilantro, also known as cilantro, gives enchiladas a fresh and citrusy flavor. It is rich in vitamins A, C, and K, as well as antioxidants that may have anti-inflammatory and immune-boosting properties. Including coriander in your meal can contribute to a balanced and nutritious diet.
By incorporating these ingredients into your diet, you can enjoy a delicious meal while reaping the health benefits they offer. Remember to enjoy the pork and chorizo enchiladas in moderation and pair them with a green salad for an extra dose of vitamins and minerals.