Name: Spicy coriander and pork frying pan enchiladas
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 red onion,finely chopped; 500g pork mince; 1 tbsp Cajun spice mix; 1 tbsp ground coriander; 1 cup baby spinach leaves; 1 small bunch coriander,leaves and stems chopped; 2 spring onions,finely chopped; 2 fresh jalapeno chillies,1 finely chopped,plus 1 sliced,to serve; 6 large flour tortillas; ¾ cup sour cream; 1 cup grated mozzarella; 1 Lebanese cucumber,chopped; 2 tbsp lime juice

A lime-dressed mix of chopped cucumber and jalapenos brightens these pork-filled enchiladas.James Moffatt

easyTime:<30 minsServes:4

Mex up your midweek meal roster with this easy,cheesy one-pan dish,which is finished with a zingy combination of cucumber,chilli and lime.

Ingredients

2 tbsp olive oil
1 red onion,finely chopped
500g pork mince
1 tbsp Cajun spice mix
1 tbsp ground coriander
1 cup baby spinach leaves
1 small bunch coriander,leaves and stems chopped
2 spring onions,finely chopped
2 fresh jalapeno chillies,1 finely chopped,plus 1 sliced,to serve
6 large flour tortillas
¾ cup sour cream
1 cup grated mozzarella
1 Lebanese cucumber,chopped
2 tbsp lime juice

Method

Step1
Preheat the oven grill to high. Heat the oil in a 28cm ovenproof frying pan over high heat. Add the onion and pork and cook,breaking up any lumps with a wooden spoon,for 4 minutes. Add the Cajun spice,ground coriander and spinach,and cook for another 4 minutes. Remove the mixture from the heat,place in a large bowl,and add the fresh coriander,spring onion and finely chopped jalapeno. Stir to combine.
Step2
Wipe out the pan and set it aside. Spread 1 tablespoon of sour cream over each tortilla. Top each with ½ cup of the mince mixture,rolling to enclose. Place in the frying pan,seam-side down.
Step3
Top with the remaining sour cream and scatter with mozzarella. Place under the grill for 5 minutes,or until golden and bubbling.
Step4
Mix the cucumber,lime juice and sliced chilli together in a small bowl and spoon over to serve.