Kimchi Pork Enchiladas with Queso Fresco

• 1 Tablespoon Olive Oil
• 1- 1/2 pound Ground Pork
• 1/2 whole Red Pepper, Diced
• 1/2 whole Red Onion, Diced
• Salt And Pepper, to taste
• 3/4 cups Kimichi, Chopped
• 4 ounces, weight Plain Cream Cheese, Room Temperature
• 2- 1/4 cups Red Enchilada Sauce
• 8 whole Flour Tortillas
• 1/2 cups Mozzarella, Shredded
• 1/2 cups Cheddar Cheese, Shredded
• Queso Fresco (garnish)
• Cilantro, Garnish
• Salt And Pepper, to taste

1. Preheat oven to 350 F.
2. In a large skillet preheated to medium-high heat, add olive oil, pork, red pepper, red onion, salt and pepper.
3. Saute until the veggies are tender and the pork is no longer pink.
4. Pour pork and veggies into a large bowl.
5. Toss with kimchi, cream cheese, and 1 cup enchilada sauce.
6. Spray a 9x13 baking dish with non-stick cooking spray.
7. Pour 1/4 cup of the enchilada sauce in the bottom of the baking dish.
8. Next, fill the tortillas with the pork/veggie mixture, roll and place seam side down in the baking dish.
9. Repeat process until all of the tortillas or mixture has been used.
10. Top the tortillas with the remaining enchilada sauce and both cheeses.
11. Bake for about 20 minutes.
12. Remove from oven and garnish with queso fresco and cilantro!

olive oil, ground pork, red pepper, red onion, salt, kimichi, cream cheese, red enchilada sauce, flour tortillas, mozzarella, cheddar cheese, queso fresco, cilantro, salt

Taken from tastykitchen.com/recipes/main-courses/kimchi-pork-enchiladas-with-queso-fresco/ (may not work)