Pulled Pork Tomato Mole Enchiladas

Holy mole! Yummy Make-Ahead Oven-Roasted Pulled Pork and a shortcut mole made with Make-Ahead Roma Roasted Tomato Sauce take your weeknight enchiladas to the next level.

Photo by Meredith M.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

1

servings

Adapted from bettycrocker.com

Ingredients

  • 2 2

    2 cups frozen roasted Roma tomato sauce, thawed

  • 1 1

    1 tablespoon chopped chipotle chiles in adobo sauce

  • 4 4

    4 teaspoons unsweetened baking cocoa

  • 2 2

    2 cups pulled pork, roughly chopped

  • 8 8 8

    Old El Paso™ flour tortillas for burritos , 8 inch

  • 1 1/2 1 1/2 6

    cups crumbled queso fresco cheese, 6 ounces

  • 1/4 1/4 4

    cup chopped green onions, 4 medium

  • 1/4 1/4

    1/4 cup chopped fresh cilantro

Directions

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 4-quart saucepan, heat tomato sauce, chipotle chiles and cocoa to a simmer over medium heat. Reduce heat to medium-low; continue to cook 5 minutes to combine flavors. Transfer 1 cup of the sauce to small bowl. Add pork to sauce in pan; toss to coat. Place tortillas in baking dish. Divide pork mixture among tortillas; divide 1/2 cup of the cheese among tortillas; wrap tortillas around filling, placing seam side down. Top with reserved sauce. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down. Bake 25 to 30 minutes or until hot and bubbly. Top with reserved cheese, green onions and cilantro. *Take it to the dark side--use dark cocoa to add a deeper, pleasantly bitter note to the sauce.

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