Cheesy Pork Enchiladas
- 20 min
- 4 persons
- 340 g Tulip Jamonilla®
- 1 red onion
- 2 cloves garlic
- 1 red chili
- 1 handful cilantro
- 200 g grated cheese
- 4 tortillas
- Vegetable oil
- Freshly ground pepper
Preparations and filling
- Heat up the oven to 200°C/390°F.
- Peel and dice the red onion and chop the garlic finely. Rinse the chili, remove the seeds, and cut them into strips. Chop the fresh cilantro.
- Cut the pork luncheon meat into squares.
- Heat some oil over medium-high heat and add the onion, garlic, and chilies. Fry until translucent and soft.
- Add the diced pork and fry until golden.
- Season with salt and pepper.
- Mix all ingredients and add 2 tablespoons of grated cheese.
Assemble the enchiladas
- Lay out a tortilla and spread 2-3 tablespoons of filling over the surface.
- Roll and place it in a baking dish greased in vegetable oil.
- Continue this until all tortillas have been placed in the baking dish.
- Finish off by adding the rest of the shredded cheese on top.
- Put the dish in the oven and bake for about 8 minutes or until the cheese is bubbly and the tortilla is golden.
- Serve the enchiladas hot with a side of salad, tomato, sweet corn, and raw onion.
For a more filling variant of this recipe, you can add salsa or black beans, or you can serve with a side of beans and rice to ensure that you’re left full and satisfied. For a creamier and greasier version serve the enchiladas topped with sour cream or guacamole – or even both.
Enchiladas are also ideal for meal prepping, as you can freeze the enchiladas for later use.