Turkey Enchiladas With Mole Sauce
Updated January 10, 2016
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 dried ancho chilies
1 14 ½ ounce can stewed tomatoes, drained
¼ cup sesame seeds, toasted
1 tablespoon dried oregano
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon ground cinnamon
6 cloves garlic, peeled
½ small banana
½ ounce unsweetened chocolate, melted
1 teaspoon salt, or more to taste
8 corn tortillas
2 cups shredded cooked turkey
¼ cup chopped onion
½ cup grated Monterey Jack cheese
Nutritional analysis per serving (4 servings)
47 grams carbs; 85 milligrams cholesterol; 465 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 13 grams fiber; 706 milligrams sodium; 34 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, place the chilies in a saucepan and cover with water. Bring to a simmer and cook until tender, about 5 minutes. Drain, reserving the liquid. Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus ½ cup of the reserved cooking liquid. Blend until smooth. Scrape the mixture into a saucepan, stir in ½ cup water and simmer for 5 minutes. Keep warm.
- Step 2
To make the enchiladas, preheat oven to 350 degrees. Steam the tortillas until hot and pliable. Place each tortilla on a work surface and arrange ¼ cup of the turkey in a line down the center. Top with ½ tablespoon of the onion and 1 tablespoon of the cheese. Roll up and place seam side down in a shallow baking dish. Repeat. Spoon sauce over the tortillas and bake until heated through, about 15 minutes. Serve immediately.
Private Notes
Comments
Forget that there’s no beautiful recipe picture. It’s a wonderful dish. And it’s basically a “pantry recipe” (supposing you have dried spices and chiles in yours right now) — which is nice.
I think that a large portion of the ingredient list is missing. What kind of cheese? How many tortillas? How much turkey?
I toasted the chilis, garlic and seeds before soaking and grinding, as most Oaxacan recipes for salsa and mole suggest. I think it made the sauce richer.
Not my favorite enchilada, but it was ok.
We make these every year after Thanksgiving with smoked turkey. SOOOO good.
As written this recipe turned out the flattest tasting and bitter creation vaguely resembling mole I have ever tasted. Tried to rescue it at the 11th hour by cribbing from a Rick Bayless enchiladas with mole recipe. Adding a disk of Rancho Gordo Mexican chocolate, a tablespoon of raisins and half a tablespoon of sugar made it palatable. Threw out all of the leftover sauce. If you’re after a mole shortcut. Use the jars in the grocery store.