Pork and spinach enchiladas

Much of the delight of Mexican food is in the abundance of salad–type toppings that contrast so well with the hot ingredients. Although these enchiladas are made with less fat than usual, their traditional character is preserved. Serve with fromage frais or sour cream.

Pork and spinach enchiladas


  • 2 teaspoons extra virgin olive oil
  • 125 g lean pork mince
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon chilli powder, or to taste
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 2 cups (500 ml) vegetable stock, preferably homemade
  • 1½ tablespoons masa harina (Mexican maize flour) or 1½ corn tortillas, toasted and crushed
  • 2 teaspoons lemon or lime juice
  • 12 corn tortillas
  • Spinach and cheese filling
  • 750 g English spinach
  • ½ teaspoon ground cumin
  • 3 spring onions, thinly sliced
  • 1⅓ cups (340 g) cottage cheese
  • ¼ cup (35 g) mozzarella, finely diced
  • ¼ cup (30 g) grated cheddar
  • Salad topping
  • 3 spring onions, thinly sliced
  • ⅓ cup (20 g) chopped fresh coriander
  • 1 little gem lettuce, shredded
  • 15 radishes, diced
  • 15 black olives, pitted and sliced
  • 3 tomatoes, diced


  1. Heat the oil in a wide saucepan and add the pork, onion and garlic.
  2. Cook, stirring, until the onion has softened slightly and the meat is lightly cooked.
  3. Stir in the chilli powder, paprika and cumin.
  4. Cook for 1–2 minutes, then stir in the stock and bring to the boil.
  5. Reduce the heat and simmer for 10 minutes, stirring occasionally.
  6. Mix the masa harina to a smooth paste with 4 tablespoons water and stir into the sauce.
  7. Alternatively, stir the crushed toasted tortillas into the sauce.
  8. Bring to the boil, stirring, then reduce the heat again and simmer for 15 minutes.
  9. Add the lemon or lime juice.
  10. Preheat the oven to 200°C.
  11. To make the filling, wash the spinach and place in a large saucepan, then cover and cook for about 2 minutes or until the leaves are wilted–the water remaining on the leaves will provide sufficient moisture.
  12. Drain and cool, then press out excess moisture from the leaves and coarsely chop them.
  13. Mix the spinach with the cumin, spring onions, cottage cheese and half of the mozzarella and cheddar.
  14. Bring the sauce to a gentle simmer.
  15. Dip a tortilla into the sauce for 30 seconds.
  16. Lay the tortilla on a plate and top with a spoonful of filling.
  17. Roll up and place in a shallow ovenproof dish measuring about 38 × 25 cm.
  18. Repeat with the remaining tortillas and filling.
  19. Pour the remaining sauce around the rolls–they should be about one–third submerged.
  20. Sprinkle the remaining mozzarella and cheddar over the top.
  21. Bake for 15–20 minutes or until the cheese has melted.
  22. Meanwhile, mix together all the ingredients for the salad topping.
  23. Serve the enchiladas topped with the salad.

Serves 4
Preparation: 15 minutes
Cooking: 55 minutes


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