Turkey Mole Enchiladas

We call for shredded turkey in this homemade Mexican enchilada recipe, but feel free to use chicken, pork, or beef if you have that left over.

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  • Makes: 12 servings
  • Serving Size: 1 enchiladas
  • Makes: 12 enchiladas
  • Hands On: 40 mins
  • Total Time: 1 hr 30 mins

Turkey Mole Enchiladas

Directions

  1. Prepare Quick Mole Sauce: In a large saucepan cook onion, garlic, and salt in 1 Tbsp. hot oil over medium-high heat 3 minutes. Stir in chile peppers, cocoa powder, and cinnamon; cook 30 seconds. Add broth, almond butter, raisins, and zest. Bring to boiling, whisking until nearly smooth. Reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened and reduced to 4 cups, stirring occasionally. Let cool slightly. In a blender, process (in batches, if necessary) until smooth.
  2. Prepare Enchiladas: Preheat oven to 350 degrees F. In a large bowl combine turkey, 1/2 cup Quick Mole Sauce, and 1 1/2 cups queso fresco; set aside.
  3. In a large skillet heat 1/3 cup oil over medium-high heat. Fry tortillas in oil until softened and lightly browned (about 30 seconds each); drain on paper towels. Pour 1 cup mole into a pie plate. Pour another 1 cup mole into a 13 x 9-inch baking pan. Dip one tortilla in mole in pie plate to coat, fill with 1/3 cup turkey mixture, and roll up. Place seam side down in baking pan. Repeat with remaining tortillas.
  4. Pour remaining mole over top. Cover pan with foil. Bake 25 minutes; remove foil. Bake 5 to 10 minutes more. Let stand 10 minutes before serving. Sprinkle with remaining queso fresco, the pepitas, red onion, and cilantro.
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Nutrition Facts (Turkey Mole Enchiladas)

  • Per serving:
  • 431 kcal ,
  • 27 g fat
  • (7 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 67 mg chol. ,
  • 567 mg sodium ,
  • 23 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 26 g pro.

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