Recipe By : Heavenly Recipes
cup chicken broth
(14 1/2 ounce) can diced tomatoes with mild green chilies
(1 ounce) semisweet baking chocolate square
teaspoon ground cumin
small onion, finely chopped (1/4 cup)
lb cooked pork, shredded
teaspoon ground red pepper
(8 inch) flour tortillas
ounces colby-monterey jack cheese (1/2 cup) or 2 ounces chedarella cheese, shredded (1/2 cup)
ounces mozzarella cheese, shredded (1/2 cup)
Heat oven to 350 degrees.
Combine all sauce ingredients in 2-quart saucepan.
Cook over medium heat until mixture comes to a full boil. Cool slightly.
Place mixture in 5-cup blender container or food processor bowl fitted with metal blade.
Cover; blend 1 minute or until smooth.
Melt butter in 10-inch skillet until sizzling; add onion.
Cook over medium-high heat, stirring occasionally, until onion is softened.
Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well.
Divide pork mixture evenly among tortillas; roll up tortillas.
Place into greased 13x9-inch baking dish, seam-side down.
Pour remaining sauce over tortillas; sprinkle with cheese.
Bake for 20 to 25 minutes or until hot and bubbly.
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