Real Recipes From Real Home Cooks ®
Spicy Pork Enchiladas With Mole Sauce 4.33 (6) READY IN: 35mins
INGREDIENTS
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1⁄2 cup chicken broth
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1 (14 1/2 ounce) can diced tomatoes with mild green chilies
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1 (1 ounce) semisweet baking chocolate square
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1 teaspoon sugar
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1⁄2 teaspoon ground cumin
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1⁄2 teaspoon salt
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1⁄4 teaspoon pepper
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Enchiladas Ingredients
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3 tablespoons butter
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1 small onion, finely chopped (1/4 cup)
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1 lb cooked pork, shredded
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1⁄8 teaspoon ground red pepper
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8 (8 inch) flour tortillas
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2 ounces colby-monterey jack cheese (1/2 cup) or 2 ounces chedarella cheese, shredded (1/2 cup)
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2 ounces mozzarella cheese, shredded (1/2 cup)
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Directions
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Heat oven to 350 degrees.
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Combine all sauce ingredients in 2-quart saucepan.
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Cook over medium heat until mixture comes to a full boil. Cool slightly.
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Place mixture in 5-cup blender container or food processor bowl fitted with metal blade.
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Cover; blend 1 minute or until smooth.
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Set aside.
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Melt butter in 10-inch skillet until sizzling; add onion.
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Cook over medium-high heat, stirring occasionally, until onion is softened.
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Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well.
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Divide pork mixture evenly among tortillas; roll up tortillas.
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Place into greased 13x9-inch baking dish, seam-side down.
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Pour remaining sauce over tortillas; sprinkle with cheese.
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Bake for 20 to 25 minutes or until hot and bubbly.
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