Main Meals

Pork enchilada

15 minutes
20 minutes

"This tray bake is a treat for the whole family.” – Abigail Donnelly

Wine/Spirit Pairing
Trapiche Vineyards Malbec

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  • 500 g pork fillet
  • 2 T Woolworths mild seasoning for fajitas and burritos
  • 4 T olive oil
  • 8 Woolworths mini white flour wraps
  • 120 g mozzarella, grated
  • For the cheese sauce:
  • 3 T butter
  • 3 T flour
  • 2 cups milk
  • 120 g Cheddar cheese, grated
  • sea salt and white pepper, to taste
  • For the enchilada sauce:
  • 2 T olive oil
  • 2 T flour
  • ½ t ground cumin
  • ½ t ground coriander
  • ½ t chilli powder
  • 1 T dried oregano
  • 1 T tomato paste
  • 2 t garlic, minced
  • 2 cups chicken stock

1. Cut the pork into 4 cm pieces, then toss in the seasoning and olive oil. Fry in batches for 5 minutes.

2. Preheat the oven to 180°C.

3. To make the cheese sauce, melt the butter in a saucepan over a low heat. Stir in the flour and cook for 5 minutes. Add the milk, whisking well. Stir in the cheese until melted and season. Place a piece of clingwrap directly onto the surface of the sauce.

4. To make the enchilada sauce, heat the olive oil in a saucepan over a low heat. Stir in the flour and spices and cook for 1 minute. Stir in the tomato paste and garlic. Whisk in the stock. Simmer for 5 minutes.

5. To serve, place some pork on one side of each wrap and fold over. Place each wrap into a large baking tray.

6. Pour over both sauces, sprinkle over the mozzarella and bake for 20 minutes, or until the cheese is golden brown.

Find more pork recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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