Favors Simple Pork Mole Enchiladas Recipes

Simple Pork Mole Enchiladas. For my Mole Negro Enchiladas I use a variety of chilies, vegetables and spices like anise seeds, cloves, garlic, cinnamon, black pepper and Mexican chocolate. All wrapped up in wheat tortillas and covered with two cheeses. This is made from leftover Pork Mole Negro, link for recipe provided.

Pour remaining sauce over tortillas; sprinkle with cheese. Enchiladas have fabulous comfort food credentials but are still summery and colourful - perfect transitional food for the colder weather. I have brought my trusty slow cooker out of temporary summer retirement for this recipe and have a feeling it will be in use a lot from now on. You can cook Simple Pork Mole Enchiladas using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Simple Pork Mole Enchiladas

1. You need 2.5 cups of slow cooked shredded chicken or pork.
2. It's 8 oz. of Queso Fresco cheese.
3. You need 9.5 oz. of Ready made mole sauce.
4. Prepare 2 tbl of spns vegtable oil.
5. It's 8 of yellow corn totillas.

Easy Pork Enchiladas ©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to your Pork board to SAVE it for later! It's Alli from Longbourn Farm here. I'm super excited to be here on Eazy Peazy Mealz sharing one of our favorite recipes, Easy Pork Enchiladas! Mix the chili powder, salt, oregano and pepper together in a small bowl.

Simple Pork Mole Enchiladas instructions

1. Cook tortillas in oil slightly so they can be rolled without breaking and then stack to cool.
2. Next use a 9×13 casserole dish to stuff tortillas with the meat and roll up. Its going to look similar to this vegetarian one I found a picture of Yum Yum.
3. Now you don't have to but I like to heat the sauce a lil before I put it on the tortillas.
4. After you have done covered the enchilladas in mole sauce. Crumble the cheese over the top.
5. Bake at 400 degrees for twenty minutes.
6. And the Apple soda is just good to drink on the side.

Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Something else that happened this weekend: these purdy little enchiladas. Full of porky cheesy green chile-y goodness. And, if you have this pork made ahead of time, they come together in a snap! So I stuck one into the oven and one in the freezer for later.