Description
Spice up your weeknight enchiladas with some spicy kimchi!
Ingredients
- 1 Tablespoon Olive Oil
- 1-½ pound Ground Pork
- ½ whole Red Pepper, Diced
- ½ whole Red Onion, Diced
- Salt And Pepper, to taste
- ¾ cups Kimichi, Chopped
- 4 ounces, weight Plain Cream Cheese, Room Temperature
- 2-¼ cups Red Enchilada Sauce
- 8 whole Flour Tortillas
- ½ cups Mozzarella, Shredded
- ½ cups Cheddar Cheese, Shredded
- Queso Fresco (garnish)
- Cilantro, Garnish
- Salt And Pepper, to taste
Preparation
Preheat oven to 350 F.
In a large skillet preheated to medium-high heat, add olive oil, pork, red pepper, red onion, salt and pepper. Sauté until the veggies are tender and the pork is no longer pink. Pour pork and veggies into a large bowl. Toss with kimchi, cream cheese, and 1 cup enchilada sauce.
Spray a 9×13 baking dish with non-stick cooking spray. Pour 1/4 cup of the enchilada sauce in the bottom of the baking dish. Next, fill the tortillas with the pork/veggie mixture, roll and place seam side down in the baking dish. Repeat process until all of the tortillas or mixture has been used. Top the tortillas with the remaining enchilada sauce and both cheeses. Bake for about 20 minutes. Remove from oven and garnish with queso fresco and cilantro!
