Spicy Lamb Enchiladas With Mole Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup chicken broth
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 1 (1 ounce) semisweet baking chocolate square
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 1 small onion, finely chopped (1/4 cup)
• 1 lb cooked lamb, shredded
• 1/8 teaspoon ground red pepper
• 8 (8 inch) flour tortillas
• 2 ounces colby-monterey jack cheese (1/2 cup) or 2 ounces chedarella cheese, shredded (1/2 cup)
• 2 ounces mozzarella cheese, shredded (1/2 cup)

Recipe

• 1 heat oven to 350 degrees.
• 2 combine all sauce ingredients in 2-quart saucepan.
• 3 cook over medium heat until mixture comes to a full boil. cool slightly.
• 4 place mixture in 5-cup blender container or food processor bowl fitted with metal blade.
• 5 cover; blend 1 minute or until smooth.
• 6 set aside.
• 7 melt butter in 10-inch skillet until sizzling; add onion.
• 8 cook over medium-high heat, stirring occasionally, until onion is softened.
• 9 stir in 1/2 cup mole sauce, shredded lamb and red pepper; mix well.
• 10 divide lamb mixture evenly among tortillas; roll up tortillas.
• 11 place into greased 13x9-inch baking dish, seam-side down.
• 12 pour remaining sauce over tortillas; sprinkle with cheese.
• 13 bake for 20 to 25 minutes or until hot and bubbly.