Shredded Pork Enchiladas with Peanut Mole Sauce

• 2 cups Peanut Butter-Mole Sauce, divided
• 3 cups shredded cooked pork loin
• 12 corn tortillas (6 inch)
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
• 1/4 cup chopped peanuts
• 2 Tbsp. chopped fresh cilantro

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

peanut butter, pork loin, corn tortillas, four cheese, peanuts, fresh cilantro

Taken from www.kraftrecipes.com/recipes/shredded-pork-enchiladas-peanut-mole-sauce-155685.aspx (may not work)