Spicy Pork Enchiladas With Mole Sauce - cooking recipe

Ingredients

Mole Sauce 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
Enchiladas Ingredients
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)

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.
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.