Tasty enchiladas are smothered in a rich reddish-brown sauce enhanced with a touch of chocolate.
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
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
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.
Purchase already cooked pork roast or cubes for shredded pork. Heat pork slightly for easier shredding.
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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.