Pork Mole Enchiladas

I can’t say enough good things about these enchiladas. The mole is super flavorful and complex, the pork is perfectly tender, and there’s a bunch of cheese involved. They’re perfect. I’m going to leave it at that.

If you want to make this a quicker weeknight meal, you could easily use store-bought shredded pork or rotisserie chicken. If you’re going the store-bought shredded pork route, look for shredded carnitas or plain shredded pork (you don’t want something already covered in barbecue sauce). I’ve used both the Costco smoked pulled pork and the Trader Joe’s traditional carnitas with great results. The mole will still be the star of the show.

Ingredients

  • 3 cups shredded pork
  • 3 cups mole sauce, divided
  • 1 tbsp butter
  • 1 large white onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cups shredded monterey jack cheese, divided
  • Fine sea salt and freshly ground black pepper
  • 8 8-inch flour tortillas
  • Suggested toppings: chopped green onions, chopped cilantro, jalapeno slices, mexican crema, crumbled cotija cheese

Directions

  1. Preheat oven to 400 degrees and grease a 8 x 10 baking dish with nonstick spray. *If you don’t have a 8 x 10 dish, it’s fine to use a 9 x 13, you’ll just have a bit of room on the end of each enchilada.
  2. In a large saucepan, add the butter over medium-high heat. Add the onion and stir to coat the onion in the melted butter. Saute for 5 minutes, stirring occasionally, until the onion is translucent and starts to brown on the edges. Add garlic and saute for an additional 30 seconds. Remove from the heat. Add the shredded pork, 2 cups of the shredded cheese, and the cilantro. Toss to combine. Add salt and pepper to taste. Set aside.
  3. Spread 1 cup of the mole sauce on the bottom of the greased baking dish.
  4. Divide pork mixture evenly among the tortillas. Roll up the tortillas and place into the baking dish, seam-side down.
  5. Pour the remaining 2 cups of mole sauce over the enchiladas. Sprinkle with the remaining 1 cup of cheese.
  6. Bake 20-25 minutes or until the cheese is browned and bubbly. Remove from the oven and top with additional toppings as desired.

4 Comments

  1. Kyra K

    August 31, 2020 at 10:02 am

    Made these the other night and they were a huge hit! The mole sauce really makes these extra special and was not too complicated for someone who has never made it before. Topped with cotija, cilantro, green onion, and sour cream. Direct quote from my mom, “I don’t want this to ever end!”

    1. sldouty

      August 31, 2020 at 11:23 am

      that makes me so happy, glad everyone enjoyed it! 🙂

  2. Ciera Filyaw

    September 6, 2020 at 8:30 pm

    hi, your style is perfect.Following your articles.

  3. Roseanna Devon

    September 10, 2020 at 12:34 am

    hello there, your post is so good.Following your articles.

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