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Pulled Pork Tomato Mole Enchiladas
Pulled Pork Tomato Mole Enchiladas
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Prep Time:
20 minutes
Total Time:
50 minutes
Effortlessly delicious pulled pork enchiladas using two convenient make-ahead recipes: Oven-Roasted Pulled Pork and Roma Roasted Tomato Sauce mole. Elevate your weeknight dinner with this flavorful delight.
Ingredients:
  • 2 cups frozen roasted Roma tomato sauce, thawed
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • 4 teaspoons unsweetened baking cocoa
  • 2 cups pulled pork, roughly chopped
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 1/2 cups crumbled queso fresco cheese (6 oz)
  • 1/4 cup chopped green onions (4 medium)
  • 1/4 cup chopped fresh cilantro
Instructions:
  • Preheat the oven to 400°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray.
  • In a 4-quart saucepan, gently simmer tomato sauce, chipotle chiles, and cocoa over medium heat to blend flavors. Lower heat to medium-low and cook for 5 minutes. Scoop out 1 cup of the sauce into a small bowl. Coat pork in the remaining sauce in the pan.
  • In a baking dish, place the tortillas. Fill each tortilla with the pork mixture and sprinkle 1/2 cup of cheese over the filling. Roll up the tortillas, placing them seam side down. Pour the reserved sauce on top. Cover the baking dish with foil, making sure the sprayed side is facing down.
  • Bake for 25 to 30 minutes until golden and bubbly. Sprinkle with reserved cheese, green onions, and cilantro before serving.

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