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The ingredients needed to cook Shredded Pork Mole Enchilladas:
- Get Mole sauce
- Take 1 tbsp Dona Maria Mole
- Prepare 1/2 tsp achote paste
- Provide 2 cup water
- You need 1 tsp cooking oil
- Get 1 ground cumin
- Get 1 garlic salt
- You need filling
- Provide 1/3 diced onion
- Provide 1/2 bunch chopped cilantro
- Provide 1 Monterey jack cheese or mozzarella
- Take 1 shredded Pork meat
- Take 1 yellow corn tortillas heated
- Use 1 sour cream
Instructions to make Shredded Pork Mole Enchilladas:
- 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.
- 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.
- 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.
- Top with sour cream…Enjoy!
If the meat is cold, you may place it back in the casserole after you dice it with any. These pork enchiladas can be made with chicken and eaten as stacked or rolled enchiladas. Today they are sharing the write-up for their amazing stacked Chipotle Shredded Pork Enchiladas!! They are home-cooks from El Paso, Texas who share their love of family, culture and food on their wonderful. Best enchiladas I have ever made!
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