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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 300, Carbohydrate 24 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Enchilada, Sodium 640 mg, Sugar 2 g, TransFat 1 1/2 g
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