Recipe: Spicy Pork Enchiladas with Mole Sauce for Sandy

SPICY PORK ENCHILADAS WITH MOLE SAUCE

FOR THE MOLE SAUCE:
1/2 cup chicken broth
1 (14 1/2-ounce) can diced tomatoes with mild green chilies
1 (1-ounce) square semi-sweet baking chocolate
1 teaspoon granulated sugar
1/2 teasspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
FOR THE ENCHILADAS:
3 tablespoons LAND O LAKES Butter
1 small (1/4 cup) onion, finely chopped
1 pound cooked pork, shredded
1/8 teaspoon ground red pepper
8 (8-inch) flour tortillas
2 ounces (1/2 cup) LAND O LAKES Co-Jack or Chedarella Cheese, shredded
2 ounces (1/2 cup) LAND O LAKES Mozzarella Cheese, shredded

Heat oven to 350 degrees F.

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. 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 for 20 to 25 minutes or until hot and bubbly.

Makes 8 servings.

TIP: Purchase already cooked pork roast or cubes for shredded pork. Heat pork slightly for easier shredding.