Enchiladas, a set on Flickr.
Makes 20 enchiladas.
6 cups shredded cooked pork diced
20 oz mole sauce, see mole sauce recipe
1 3/4 teaspoons onion powder
1/3 cup sour cream
3 (4 oz) cans chopped green chills (optional)
6 cups shredded Colby-Monterey Jack cheese
20 7″ flour tortillas
Preheat oven to 350 degrees
Combine cooked pork, mole sauce, oinion powder, sour cream, chilies, and 2 cups of the shredded cheese in a large bowl.
Pour a thin layer of the mole sauce into your baking pan.
Spread pork mixture down the center of each tortilla. Roll tortillas to enclosed filling, place seam side down in the baking dish. Pour mole sauce over the filled tortillas. Top with the remaining cheese.
Bake in preheated oven until hot and bubbly about 30 minutes.
This recipe is adapted from Pork Enchiladas on Allrecipes.com