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1/2		cup chicken broth
1		(14 1/2-ounce) can diced tomatoes with mild green chiles
1		(1-ounce) square semi-sweet baking chocolate
1		teaspoon sugar
1/2		teasspoon ground cumin
1/2		teaspoon salt
1/4		teaspoon pepper

3		tablespoons LAND O LAKES® Butter
1		small (1/4 cup) onion, finely chopped
1		pound cooked pork, shredded
1/8		teaspoon ground red pepper
8		(8-inch) flour tortillas
2		ounces (1/2 cup) LAND O LAKES® Co-Jack® or Chedarella® Cheese, shredded
2		ounces (1/2 cup) LAND O LAKES® Mozzarella Cheese, shredded

Heat oven to 350° F. Combine all sauce ingredients in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil. Cool slightly. Place mixture in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend 1 minute or until smooth. Set aside.

Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium-high heat, stirring occasionally, until onion is softened. Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well.

Divide pork mixture evenly among tortillas; roll up tortillas. Place into greased 13x9-inch baking dish, seam-side down. Pour remaining sauce over tortillas; sprinkle with cheese. Bake for 20 to 25 minutes or until hot and bubbly.

Recipe Tip
Purchase already cooked pork roast or cubes for shredded pork. Heat pork slightly for easier shredding.

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