Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce Recipes

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The manufacturing process is extremely easy, you simply need to adhere to the approaches that we have created on this web page. The adhering to are the stages of just how to cook Whole30 Enchiladas with Poblano-Pork Stuffing & Creamy-Avocado Sauce.
These Whole30 enchiladas are out of control! Stuffed with a roasted poblano pepper and ground pork mixture, seasoned with a, wait for it… cilantro-spinach-pepita pesto and plenty of mushrooms, they’re the perfect Whole30 enchiladas recipe and they make a fantastic Whole30 dinner recipe.

Ingredients

Cilantro-Spinach Pesto:

  • 1/4 cup fresh cilantro leaves
  • 3 cloves garlic , peeled
  • 1 cup baby spinach
  • 1/4 cup unsalted pepitas (pumpkin seeds)
  • 2 tablespoons olive oil
  • 1/4 cup diced red onion
  • 1 1/2 teaspoons salt
  • 1/3 fresh jalapeño , stemmed

Whole30 Enchiladas

  • 1 tablespoon olive oil
  • 1 bunch collard leaves
  • 1 pound ground pork
  • 1 poblano pepper , roasted, stemmed, deseeded, and chopped
  • 2 cups mushrooms , diced
  • 1/2 cup salsa verde
  • almond flour , for garnish, optional
  • diced red onion , for garnish, optional
  • fresh chopped cilantro , for garnish, optional
  • pepitas , for garnish, optional

Creamy Avocado-Cilantro Sauce

  • 1 clove garlic , peeled
  • 2 avocados , peeled and pitted
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup red onion , diced
  • 1/2 jalapeño , stemmed
  • 3/4 cup water
  • 1 1/2 tablespoon white vinegar
  • 1 teaspoon salt plus more to taste

Equipment Needed

  • food processor
  • large saucepan
  • sharp knife
  • baking dish

Instructions

Make Cilantro-Spinach Pesto

  1. Add all cilantro-spinach pesto ingredients to the bowl of a food processor and process until smooth. This pesto should be near the consistency of traditional pesto, but not quite as moist.

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