Craft

Pulled Pork Enchiladas

with Corn Salsa & Lime Sour Cream

45 MIN

+$4.99/serving 4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Rich pulled pork is tossed with poblano pepper, ancho chile paste, white rice, and more, then rolled into flour tortillas and topped with a duo of red and green sauces (plus melty cheese) before baking. You’ll finish it all with a spicy corn salsa and cooling lime sour cream.
CLICK FOR RECIPE CARD

See Plans

Nutrition

PER SERVING
Calories

1050 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Cooked Pulled Pork
1 cup Long Grain White Rice
8 Flour Tortillas
4 ears Corn
⅔ cup Guajillo Chile Pepper Sauce
¼ cup Grated Cotija Cheese
2 oz Sliced Pickled Jalapeño Peppers
½ cup Sour Cream
2 Limes
2 Poblano Peppers
2 Tbsps Ancho Chile Paste
4 Tbsps Tomato Paste
4 oz Arugula
½ lb Grape Tomatoes
4 tsps Honey
⅔ cup Tomatillo-Poblano Sauce
4 oz Monterey Jack Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the limes. Grate the monterey jack on the large side of a box grater. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Finely chop the jalapeño peppers. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the sour cream, the juice of 2 lime wedges, and 2 teaspoons of water; season with salt and pepper.

3 Char the corn

In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the corn may pop as it cooks). Transfer half the charred corn to a bowl and set aside.

4 Make the filling

To the pan of remaining charred corn, add the diced poblano peppers, pulled pork, ancho paste, tomato paste, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until combined. Turn off the heat. Add the cooked rice; stir to combine. Taste, then season with salt and pepper if desired.

5 Assemble & bake the enchiladas

Place the tortillas on a work surface. Spread about 4 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Top one half of each enchilada with the tomatillo sauce, then top the other half with the guajillo sauce. Evenly top with the grated monterey jack; season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving.

6 Finish & serve your dish

Halve the tomatoes. In a large bowl, combine the honey, the juice of the remaining lime wedges, and a drizzle of olive oil; season with salt and pepper. Add the halved tomatoes and stir to coat. To the bowl of reserved charred corn, add the juice of 2 lime wedges and as much of the chopped jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Just before serving, add the arugula to the bowl of dressed tomatoes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the baked enchiladas topped with the corn salsa and lime sour cream. Serve the salad on the side; garnish with the cotija. Enjoy!