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Lynds
Dec 11, 20203 min read

Pork and Cabbage Enchalada's

This only looks labour intensive! It's not and its a filling treat for the family!


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Mexican food is so delicious! But it's hard to find in a restaurant without dairy. That might be what makes the dishes awesome.... that is not lost on me! So what''s a dairy free gal to do? I especially love enchiladas. There is something about that delicious sauce on the outside! The melty cheese and the delicious baked beans and rice that is often served to the side. I really wanted to get this dish perfect... but of course, I made some substitutions! Holy my plate is sloppy... but it's all about the flavour isn't it? let's move on lol




I used two pounds of antibiotic free ground pork. I cut up 1 small white onion and placed in the pan to cook with the pork and about 2 Tbsp each chili powder, cumin and garlic powder. I gave the pan a bit of avocado oil to stop it from scorching. I cooked this up until fully cooked but, in order to make it a bit healthier I also added in some shredded cabbage. Once this is cooked down, you don't even taste it and it's a sneaky little veggie boost for the kids.





Continue to cook this up and to add a bit of liquid and spice to the mix I added in about 1/4 cup of green salsa! I found this great organic brand that tasted great!



Once the filling is all cooked, time to wrap up the enchiladas..... I used flour tortillas but you can easily use corn as well! I placed a generous scoop of the filling in the centre of the tortilla and rolled up, placing them fold down in the baking tray.




Once you have filled the tray.... this is the best natural enchilada sauce going!



Be generous!!! I bought two for this meal :)




Sooooo now for the moment everyone including me is waiting for.... the cheese. I separated a few for myself in a different dish, so I could use my plant based cheese.




I used regular mozza for my cheese eaters in the family. I placed both in a 350 degree oven until the whole thing heated through and the cheese /dairy free cheese melted.




I do really love the refried beans.... Little secret, I could eat just them with tortilla chips... here is a great organic brand as well!!




Out of the oven... it's no secret the meltiness of the real cheese won in the looks department... but flavour wise I did not feel I was missing out!





I plated this out with some organic mexican rice, it had some tomato sauce, quinoa, corn and a few black beans in it! The refried beans, some tortilla chips and of course the delicious enchiladas! It was a hit! I would say it took 15-20 minutes to cook the filling, rolling was less than 10 minutes and baking to melt the cheese was also 10 minutes tops! So under an hour start to finish!



The Recipe:



2 pounds of ground pork, chicken or beef.

1 small white onion chopped 2 Tbsp of cumin, chili powder & garlic powder.

cook the meat until nearly cooked with avocado oil. Once almost finished add 1/2 - 1 cup of cole slaw mix and sauté until soft and the meat is fully cooked, set aside.


Pre-heat the oven to 350 degrees.


start stuffing the mix into flour or corn tortillas, making a line of mix down the centre, rolling and placing fold side down in the baking dish.


Cover with enchilada sauce and your favourite cheese or dairy free cheese. Bake for 10 minutes until the cheese melts.


Pan fry some refried beans to warm up and cook some rice. bAdd a small amount of tomato sauce, chili powder and corn and/or black beans to it and serve with tortilla chips.


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