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Pork and Sweet Potato Enchiladas

Pork and Sweet Potato Enchiladas


Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90


Serves 4

  • Molé paste 3 tbsp

  • pork 400 gms

  • sweet potatoes (baked) 2 nos

  • olive oil 100 ml

  • garlic (minced) 1 nos

  • onion (chopped) 1 nos

  • chipotle chilé 2 tbsp

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

  • cumin 1/2 tsp

  • Salt – to taste 1 pinch

  • chicken stock 720 ml

  • chopped cilantro 30 gms

  • corn tortillas (warmed) 12 nos

  • shredded cheddar cheese 200 gms


  • 01

    For the sauce: Heat half the olive oil in large stockpot over medium heat. Add the onions and cook until lightly browned.

  • 02

    Add the garlic, cumin, chipotle chili, Demerara cinnamon sugar, & cook about 1 minute more, or until fragrant, stirring constantly.

  • 03

    Add half the chicken stock. Reduce heat to medium-low and simmer for 7-8 minutes, stirring occasionally until it thickens.

  • 04

    For the pork: Preheat oven to 350ºf.heat the olive oil in a medium skillet over medium-high heat. Add the garlic, stirring constantly.

  • 05

    Add the diced pork sear well and cook with remaining chicken stock till tender on a slow flame. Season with salt.

  • 06

    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.

  • 07

    Pour half mole sauce into the bottom of a greased glass baking dish to cover it entirely.

  • 08

    Divide sweet potato mixture into tortillas and place opening-side down into baking dish. Top with the remaining mole sauce and cheese.

  • 09

    Bake for 20 minutes, or until cheese is melted and the enchiladas are heated through. Garnish with chopped cilantro leaves.



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