Spicy Pork Enchiladas With Mole Sauce

READY IN: 35mins
Recipe by Charlotte J

This has a touch of chocolate in this recipe.

Top Review by LonghornMama

So simple and very yummy! I usually don't like enchies with flour torts but these were great. Just spicy enough. I had some thick pork chops that were rather dry to salvage and this was perfect. Great for leftover pork, would be even better with a shredded pork roast. Used unsweetened baking chocolate and mexican blend cheese. Added about a tablespoon of cheese to each enchie cause I was afraid my leftover pork was too dry on its own. I was really surprised just how good the sauce was, and so quick and simple to put together. Used a hand blender to puree directly in the pot. Thanks for sharing the recipe! I'll make this one again!

Ingredients Nutrition

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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