Turkey Mole Enchiladas

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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.

Turkey Mole Enchiladas
Photo: Jacob Fox
Hands On Time:
40 mins
Total Time:
90 mins
Servings:
12
Yield:
12 enchiladas

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

  • cup vegetable oil

  • 12 6 inch corn tortillas

  • Toasted, salted pepitas; chopped red onion; and snipped fresh cilantro

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 350º 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.

Chicken Mole Enchiladas

If desired, substitute turkey for shredded meat from one 2-pound rotisserie chicken.

Nutrition Facts (per serving)

431 Calories
27g Fat
23g Carbs
26g Protein
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.

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