Pork and Sweet Potato Enchiladas

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Pork and Sweet Potato Enchiladas


Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min


Serves : 4
  • 3 tbsp molé paste

  • 400 gms pork

  • 2 nos sweet potatoes (baked)

  • 100 ml olive oil

  • 1 nos garlic (minced)

  • 1 nos onion (chopped)

  • 2 tbsp chipotle chilé

  • 1 tbsp sprig demerara sugar infused with real sri lankan cinnamon

  • 1/2 tsp cumin

  • 1 pinch salt – to taste

  • 720 ml chicken stock

  • 30 gms chopped cilantro

  • 12 nos corn tortillas (warmed)

  • 200 gms shredded cheddar cheese


  • For the sauce: Heat half the olive oil in large stockpot over medium heat. Add the onions and cook until lightly browned.
  • Add the garlic, cumin, chipotle chili, Demerara cinnamon sugar, & cook about 1 minute more, or until fragrant, stirring constantly.
  • Add half the chicken stock. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally until it thickens.
  • For the pork: Preheat oven to 350ºf.heat the olive oil in a medium skillet over medium-high heat. Add the garlic, stirring constantly.
  • Add the diced pork sear well and cook with remaining chicken stock till tender on a slow flame. Season with salt.
  • Assembling: Scoop the insides of the sweet potatoes into a medium bowl and use a fork to mash them. Fold in the cilantro and pork.
  • Pour half mole sauce into the bottom of a greased glass baking dish to cover it entirely.
  • Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.
  • Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with chopped cilantro leaves.