Ground pork enchiladas, cilantro lime rice

ground pork enchiladas, cilantro lime rice

Ingredients:

• 1 lb ground pork
• Lidl’s green chile enchilada sauce (https://www.lidl.com/products/1166550)
• 1 package soft tortillas (about six)
• 1 onion
• 1 pepper (we used yellow)
• 1 cup Mexican cheese
• 2 cloves of garlic
• 1/2 T cumin
• 1 cup jasmine rice
• 1 1/2 cups chicken stock
• 1/8 cup chopped cilantro
• 1 lime
• 8 oz sour cream

The How To: 

1. Preheat your oven to 350 degrees.
2. Add your rice, zest of 1/4 lime, chopped cilantro, and chicken stock to your rice cooker. Set it and forget it.
3. Chop your onion, pepper, and garlic and sauté in a cast iron pan with a little bit of olive oil.
4. When translucent, set aside in separate bowl, and sauté pork in the cast iron pan until lightly browned. Drain the fat/liquid off of the pork and add the vegetable mixture back to the pan and mix. Add cumin, salt, and pepper. Add a little less than 1/4 of your enchilada sauce to the mix. Stir.
5. Take an 8×8 square baking dish and lightly drizzle about 1/4 of your enchilada sauce onto the bottom.
6. Taking one tortilla at a time, line the pork and vegetable mix in the center of the tortilla. Roll it and place in your baking dish. Ours fit about six enchiladas.
7. Top with the remaining enchilada sauce and cheese.
8. Bake about 25 minutes, or until bubbly and the cheese is golden brown.
9. Top with a dollop of sour cream and cilantro.

So, what’s it cost?

• 1 lb ground pork: $2.99
• Lidl’s green chile enchilada sauce: $2.49
• 1 package soft tortillas (about six): $.99
• 1 onion: $.89
• 1 pepper (we used yellow): $.68
• 1 cup Mexican cheese: $1.00
• 2 cloves of garlic: $.16
• 1 cup white rice: $.10
• 2 cups chicken stock: homemade
• 1/8 cup chopped cilantro: from garden
• 1 lime: $.33
• 8 oz sour cream: $.69

Total is $10.32, or $3.44/person.