Spicy Pork Enchiladas With Mole Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This has a touch of chocolate in this recipe. Ingredients:
1/2 cup chicken broth |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1 (1 ounce) semisweet baking chocolate square |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter |
1 small onion, finely chopped (1/4 cup) |
1 lb cooked pork, shredded |
1/8 teaspoon ground red pepper |
8 (8 inch) flour tortillas |
2 ounces colby-monterey jack cheese (1/2 cup) or 2 ounces chedarella cheese, shredded (1/2 cup) |
2 ounces mozzarella cheese, shredded (1/2 cup) |
Directions:
1. Heat oven to 350 degrees.
2. Combine all sauce ingredients in 2-quart saucepan.
3. Cook over medium heat until mixture comes to a full boil. Cool slightly.
4. Place mixture in 5-cup blender container or food processor bowl fitted with metal blade.
5. Cover; blend 1 minute or until smooth.
6. Set aside.
7. Melt butter in 10-inch skillet until sizzling; add onion.
8. Cook over medium-high heat, stirring occasionally, until onion is softened.
9. Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well.
10. Divide pork mixture evenly among tortillas; roll up tortillas.
11. Place into greased 13x9-inch baking dish, seam-side down.
12. Pour remaining sauce over tortillas; sprinkle with cheese.
13. Bake for 20 to 25 minutes or until hot and bubbly.
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