Heat sunflower oil in a large frying pan over a medium-high heat. Sauté the chicken and pork until lightly golden in colour. Add the onion and reduce the heat, cooking for a further 6-7 minutes, stirring occasionally.
Sprinkle the garlic powder, chilli powder and cumin over, mixing well. Remove from the heat and preheat the grill to hot. Season the meat mixture with lime juice and seasoning. Cook until the meat is cooked through with no pink showing.
Spoon into the centre of the tortillas and then fold the sides in to create the enchiladas. Arrange in a cast-iron dishes and top with the grated Monterey Jack. Grill for 1-2 minutes until the cheese is golden and bubbling.
Remove and garnish with the sliced chilli pepper and chopped parsley before serving from the dishes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.