Spicy Pork Enchiladas With Mole Sauce

Spicy Pork Enchiladas Recipe
24
2 Reviews
Tasty enchiladas are smothered in a rich reddish-brown sauce enhanced with a touch of chocolate.
15 min
Prep Time
35 min
Total Time
8 servings

Ingredients

Mole Sauce

1/2 cup
chicken broth
1 (14.5-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

Enchiladas

3 tablespoons
Land O Lakes® Butter
1/4 cup
finely chopped onion
1 pound
cooked pork, shredded
1/8 teaspoon
ground red pepper (cayenne)
8 (8-inch)
flour tortillas
2 ounces (1/2 cup)
Land O Lakes® Co-Jack® Cheese, shredded
1/2 cup
shredded mozzarella cheese

Directions

  1. Heat oven to 350°F.
  2. 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.
  3. 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.
  4. 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 Tips

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
Cholesterol
70mg
Carbohydrates
26g
Protein
24g
Fat
17g
Sodium
810mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

i make this all the time and love it!!! best mole sauce I've had.

Rating

I made no modifications whatsoever to this recipe, and the guys loved it. No leftovers.

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