Oven-Ready
Pulled Pork Enchiladas with Queso Fresco and Cilantro
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Ryan Pugh
We've learned that doubling down on a good thing just brings you that much more goodness and, dare we say, magic. Well, we've waved our wand and brought out the rabbit and the hat (not literally). Our new Fresh and Easy line is actually as straightforward as it sounds; fresh ingredients, easy assembly and instructions, with all the fantastic flavors you've come to expect. The only magic is what you bring; the love of making dinner for your friends and family.
In Your Box (serves 2)
- 8 oz. Fully Cooked Pulled Pork
- 7 fl. oz. Red Enchilada Sauce
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
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2 oz. Sour Cream
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1 oz. Light Cream Cheese
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½ oz. Queso Fresco
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories770
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Carbohydrates65g
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Net Carbs61g
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Fat42g
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Protein36g
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Sodium1930mg
Recipe Steps
You Will Need
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Enchiladas
Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Mix pulled pork, cream cheese, and corn in a mixing bowl. If using 16 oz. pulled pork, follow same instructions.Place tortillas on a clean work surface. Divide pulled pork-cream cheese filling equally among tortillas, placing on center of tortilla. Roll tortillas and place on a clean surface, seam side down. There may be leftover filling. -
2 Bake the Enchiladas
Coat bottom of provided tray with 1/4 cup enchilada sauce (reserve remaining for topping). Place enchiladas in pan, seam side down, and pour remaining enchilada sauce on top.
Bake uncovered in hot oven until enchiladas are warmed through, 20-22 minutes. -
3 Finish the Dish
While enchiladas bake, stem cilantro, reserving whole leaves for garnish.
Carefully remove from oven. Rest baked enchiladas 3 minutes. Top with queso fresco, sour cream, and cilantro leaves. Bon appétit!
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