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Shredded Pork Enchiladas with Peanut Mole Sauce

Prep Time
Total Time

6 servings

Flavorful with a creamy homemade peanut mole sauce, these shredded-pork enchiladas are oven-ready in just 10 minutes!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Add 1 cup Peanut-Mole Sauce to meat; mix well.
  • Heat remaining Peanut-Mole Sauce in small skillet. Dip tortillas in sauce. Spoon 1/4 cup meat mixture down center of each tortilla; top with 1 tsp. cheese. Roll up tightly. Place, seam sides down, in13x9-inch baking dish sprayed with cooking spray.
  • Bake 20 to 30 min. or until cheese is melted. Sprinkle with remaining ingredients just before serving.


Substitute shredded meat from a rotisserie cooked chicken for the cooked pork.

How to Chop Nuts

Using a chef's knife and holding the tip end down on the cutting board, cut back and forth across the nuts until they are chopped to the desired size.

Make Ahead

Make a double batch of Peanut Mole Sauce; cover and freeze unused sauce for later use.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 500
Total fat 25g
Saturated fat 8g
Cholesterol 75mg
Sodium 570mg
Carbohydrate 37g
Dietary fiber 7g
Sugars 4g
Protein 34g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 30 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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