Spicy Pork Enchiladas with Mole Sauce
These deliciously sauced tortillas pack a bit of a punch on the spicy side, and are a wonderful counterpart for your favorite Margaritas!
Great for leftover pork, would be even better with a shredded pork roast.
Yield: 8 Servings Ready in 35 minutes
15 people trying soon
|~quoteMole~quote Sauce Ingredients|
|1/2 cupchicken broth|
|14 1/2 ouncesdiced tomatoes with mild green chilies|
|1 ouncesemisweet baking chocolate square|
|1/2 teaspoonground cumin|
|1 smallonion; finely chopped (1/4 cup)|
|1 poundcooked pork; shredded|
|1/8 teaspoonground red pepper|
|8 (8 inch)flour tortillas|
|2 ouncescolby-monterey jack cheese or chedarella cheese; shredded (1/2 cup)|
|2 ouncesmozzarella cheese; shredded (1/2 cup)|
Spicy Pork Enchiladas with Mole Sauce Preparation
Heat oven to 350 degrees.
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.
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.
This has a touch of chocolate in this recipe, which is what got it the 'Mole' title, but it's not a traditional Mole sauce.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Spicy Pork Enchiladas with Mole Sauce. Be the first to review it!