Pork Enchiladas with Rice
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This is a quick and easy meal that every body will love with a good medium bodied red like Cabernet, Carmenere, or Gsm. Try it once and it will become forged in your weekly cooking repertoire.
Ingredients (serves 4)- 45mins
- 1/2 cup long-grain rice, washed
- 2 teaspoons olive oil
- 300g pork loin medallions
- 4 green onions, thinly sliced
- 1 cup homemade thick 'n' chunky salsa
- 1/2 cup coriander leaves, roughly chopped
- 1 lime, rind finely grated, juiced
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1 tablespoon of dried Chilli
- 10 enchilada corn tortillas
- 1 cup grated tasty cheese
Method
- Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.
- Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips once cool.
- Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt, chilli and pepper. Stir until well combined.
- Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.
- Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa, add rice on the side with a squezze of lime and serve.