With the success ofthe chicken enchiladas that I made for my family a couple of weeks ago, I thought Id try again with a variation. BBQ pork is always tasty, so that seemed like a good idea. I think they turned out quite tasty! The children & husband seemed to enjoy them too. Served the enchiladas with corn on the cobs (another of my childrens favourites!).
1/2 yellow or red pepper
400g pork stir fry strips
1 small tin sweetcorn
1 medium onion
1 tub sour cream
8 tablespoons tomato ketchup
4 tablespoons dark muscovado sugar
2 teaspoons paprika
2 tablespoons white wine vinegar
cheese to top
Soften the onion & pepper in some olive oil. Add the pork strips & brown. Mix the ketchup, sugar, paprika & white wine vinegar in a bowl, then add to the frying pan. Mix well & let simmer for 10 minutes. Spoon some of the mixture into a tortilla wrap, add soem salad leaves & rol up. Place into a lasagne dish. Do this for all 6 wraps and nestle them side by side in the dish. Pour over the soured cream & spread evenly on top. Add grated cheese and then put into the oven at 200C for about half an hour.