Whole30 Enchiladas with Pork Stuffing

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


Ingredients
Cilantro-Spinach Pesto:
1/4 cup fresh cilantro leaves
3 cloves garlic
1 cup baby spinach
1/4 cup unsalted pepitas
2 tablespoons olive oil
1/4 cup diced red onion
1 1/2 teaspoons salt

Whole30 Enchiladas
1 tablespoon olive oil
1 bunch collard leaves
1 pound ground pork
1 poblano pepper
2 cups mushrooms
1/2 cup salsa verde
almond flour
diced red onion
fresh chopped cilantro
pepitas

Creamy Avocado-Cilantro Sauce
1 clove garlic
2 avocados
1/2 cup fresh cilantro leaves
1/4 cup red onion
1/2 jalapeño
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
, peeled (pumpkin seeds) , stemmed , roasted, stemmed, deseed

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.
Make Enchiladas
1. Preheat oven to 375º F. Prepare your collard leaves: with a knife, cut off the edge of the stem where
the bottom of the leaf is. Then use the knife to very carefully slice off the round part of the thick
stem, so that you have a flattened stem. This step helps you roll the enchiladas, and the stem can be
quite large and tough to eat.
2. Fill a large saucepan about 1/2 full with water and bring to a soft boil. About 2-4 at a time, blanch
collard leaves for about 60 seconds, or until they turn from a soft blue-green to a very bright kelly
green. Remove from saucepan and drain.
3. Heat olive oil in large saucepan over medium heat, then brown ground pork, breaking up with a
spoon or spatula. When pork is browned and mostly cooked through, add mushrooms and sauté
until softened. Add cilantro-spinach pesto and stir to completely coat and incorporate, then add
poblano pepper. Remove mixture from heat.
4. Working one at a time, lay your blanched and drained leaf onto a flat surface. Spread 1/2 cup or
pork mixture on one side of the stem, as shown. Fold long edge over then fold bottom and tops
over the mixture. Roll towards open edge then place seam-side down in a baking dish. Repeat until
remaining mixture is used up, about 8 enchiladas. Top with 1/2 cup salsa verde and spread to
mostly cover enchiladas.
Creamy Avocado-Cilantro Sauce
1. Combine all ingredients in the bowl of a food processor and process until smooth. Season with salt
to taste.
2. Bake enchiladas for 20 minutes then remove from oven a