Kimchi Pork Enchiladas with Queso Fresco

147 cookbooks

The kimchi gives the enchiladas a little zing with the spice and crunch. It's best to take your cream cheese out early to bring it to room temperature.

Climbing Grier Mountain

Serves 4

15 Ingredients

8 Large Flour Tortillas

1 1/2 lb Ground Pork

1/2 Red Pepper

1/2 Red Onion

3/4 cup Kimchi

4 oz Cream Cheese

1/2 cup Mozzarella Cheese

1/2 cup Cheddar Cheese

to taste Queso Fresco

to taste Cilantro

to taste Salt and Pepper

2 Tbsp Olive Oil

1 cup Enchilada Sauce

1 cup Enchilada Sauce

1/4 cup Enchilada Sauce

7 Steps

Steps 1

Dice the Red Pepper and Red Onion. Chop the Kimchi. If using blocks of cheese, grate the Mozzarella Cheese and Cheddar Cheese. Preheat the oven to 350ºF or 175ºC.

Steps 2

In a large skillet preheated to medium-high heat, add Olive Oil, Ground Pork, minced red onion and red pepper. Season with salt and pepper. Sauté until the veggies are tender and the pork is no longer pink.

Steps 3

Pour pork and veggies into a large bowl. Toss with Kimchi, Cream Cheese, and Enchilada Sauce.

Steps 4

Spray a 9X13 baking dish with non-stick cooking spray. Pour Enchilada Sauce in the bottom of the baking dish.

Steps 5

Next, fill the tortillas with the pork/veggie mixture, roll and place seam side down in the baking dish. Repeat process until all tortillas or mixture has been used.

Steps 6

Top the tortillas with the remaining enchilada sauce, both cheeses, and bake for about 20 minutes.

Steps 7

Remove from oven and garnish with Queso Fresco and Cilantro.