Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, shredded pork mole enchilladas. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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.

Shredded Pork Mole Enchilladas is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Shredded Pork Mole Enchilladas is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook shredded pork mole enchilladas using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Shredded Pork Mole Enchilladas:

1. Get Mole sauce
2. Get 1 tbsp Dona Maria Mole
3. Prepare 1/2 tsp achote paste
4. Get 2 cup water
5. Prepare 1 tsp cooking oil
6. Take 1 ground cumin
7. Get 1 garlic salt
8. Get filling
9. Get 1/3 diced onion
10. Prepare 1/2 bunch chopped cilantro
11. Make ready 1 Monterey jack cheese or mozzarella
12. Make ready 1 shredded Pork meat
13. Make ready 1 yellow corn tortillas heated
14. Take 1 sour cream

Pour remaining sauce over tortillas; sprinkle with cheese. Remove pork from the Dutch oven. Roll up tightly and place in the baking dish, seam side down. Enchiladas have fabulous comfort food credentials but are still summery and colourful - perfect transitional food for the colder weather.

Steps to make Shredded Pork Mole Enchilladas:

1. Start by cooking your pork meat and shredding. I used a pork tenderloin cooked in crock pot with garlic & cumin & let cook about 4 hours till shredded. Set aside.
2. For mole add 2 cups water mole paste, and achote to a heated pan, cook down till mole paste and achote are do solved now add in your seasoning to taste and your cooking oil. Cook another 5 minutes and turn off.
3. Now dip your warmed tortilla mole sauce add your shredded Pork cheese n diced cilantro, and onion. Now roll your enchilada too with more cheese and a Lil sauce onion cilantro. Heat in oven safe baking dish 350 15-20minutes till cheese is melted.
4. Top with sour cream…Enjoy!

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. Mole (mole poblano) is a traditional rich Mexican sauce flavoured with chilli and a little dark chocolate. These Pulled Pork Enchiladas are made with Pork Carnitas and topped with a delicious homemade Enchilada Sauce! This post is part of a series of meals made using Easy Slow Cooker Pork Carnitas (Mexican Pulled Pork) that I posted last week. It freezes so well and defrosts quickly, making it great to have on hand for fast meals - like Enchiladas.

So that is going to wrap it up with this special food shredded pork mole enchilladas recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!