Recipes and Cooking Turkey Mole Enchiladas 5.0 (6) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 21, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 40 mins Total Time: 1 hr 30 mins Servings: 12 Yield: 12 enchiladas Jump to Nutrition Facts Ingredients Quick Mole Sauce 1 cup finely chopped onion (1 medium) 8 cloves garlic, minced 1 teaspoon salt 1 tablespoon vegetable oil 2 tablespoon ground ancho chile peppers or hot chili powder 2 tablespoon unsweetened cocoa powder 1 teaspoon ground cinnamon 2 14.5 ounce cans reduced-sodium chicken broth ½ cup almond butter ½ cup raisins 1 teaspoon orange zest Enchiladas 4 cup shredded cooked turkey 2 ½ cup crumbled queso fresco ⅓ cup vegetable oil 12 6 inch corn tortillas Toasted, salted pepitas; chopped red onion; and snipped fresh cilantro Directions 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. Prepare Enchiladas: Preheat oven to 350º F. In a large bowl combine turkey, 1/2 cup Quick Mole Sauce, and 1 1/2 cups queso fresco; set aside. 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. 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. Chicken Mole Enchiladas If desired, substitute turkey for shredded meat from one 2-pound rotisserie chicken. Rate it Print Nutrition Facts (per serving) 431 Calories 27g Fat 23g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 431 % Daily Value * Total Fat 27g 35% Saturated Fat 7g 35% Cholesterol 67mg 22% Sodium 567mg 25% Total Carbohydrate 23g 8% Total Sugars 7g Protein 26g Vitamin C 3.6mg 18% Calcium 240mg 18% Iron 2.6mg 14% Potassium 475mg 10% Folate, total 24.6mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.