Spicy Pork Enchiladas With Mole Sauce
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.

8
servings
15 min
PREP TIME
35 min
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 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. STEP 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. STEP 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.

Tip #1

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

Tip #2

View this recipe in Spanish

Nutrition

350Calories
17Fat (mg)
70Cholesterol (mg)
810Sodium (mg)
26Carbohydrates (g)
2Dietary Fiber
24Protein (g)

Reviews

Explore reviews from
our online community

  October 21, 2014

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

— says allie
Helpful?
  September 21, 2013

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

— says Klayter
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