Spicy Pork Enchiladas Recipe

Spicy Pork Enchiladas With Mole Sauce

Tasty enchiladas are smothered in a rich reddish-brown sauce enhanced with a touch of chocolate.

15 min. prep time
8 servings
252 Ratings


Mole Sauce

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 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper


3 tablespoons Land O Lakes® Butter
1/4 cup finely chopped onion
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® Cheese, shredded
1/2 cup shredded mozzarella cheese


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 into 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 20-25 minutes or until hot and bubbly.

Recipe Tip

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

View this recipe in Spanish

Nutrition Facts (1 serving)

Calories: 350

Fat: 17g

Cholesterol: 70mg

Sodium: 810mg

Carbohydrates: 26g

Dietary Fiber: 2g

Protein: 24g

Recipe #12479©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

i make this all the time and love it!!! best mole sauce I've had.
I made no modifications whatsoever to this recipe, and the guys loved it. No leftovers.

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