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
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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