Savory Turkey Mole Enchiladas
Experience a delightful fusion of flavors with these Savory Turkey Mole Enchiladas, inspired by traditional Mexican cuisine. This dish features a rich, mildly spicy mole sauce made from a variety of dried chiles, nuts, and spices that deliver a depth of flavor that enhances the tender shredded turkey. While the recipe includes several steps, each one contributes to the vibrant taste and character of the dish. Perfect for family gatherings or special occasions, these enchiladas can be served with a drizzle of crema and a garnish of fresh cilantro and toasted sesame seeds, making for a dish that not only tastes incredible but looks stunning too. Ideal for those who appreciate authentic flavors with a comforting twist.
N/A
Servings
517
Calories
26
Ingredients
Ingredients
whole dried red chilies (preferably ancho and pasilla)
12 ounces (stems removed and seeds discarded)
dried chipotle chile
1-2 (optional for heat)
water
as needed (for soaking chiles)
sesame seeds
6 tablespoons (toasted)
anise seed
1 teaspoon (toasted)
cumin seed
1/2 teaspoon (toasted)
peanut oil
4 tablespoons (for sautéing)
chopped pecans (or walnuts)
3/4 cup (toasted)
garlic cloves
6 (unpeeled)
small tomatoes
6 (unpeeled)
chicken stock
4 cups
medium onion
1 (chopped)
day-old corn tortilla
1 (torn into quarters)
unsweetened chocolate
2 ounces
Mexican chocolate (or bittersweet chocolate)
1 1/2 ounces (with a pinch of cinnamon)
cinnamon
1 teaspoon
salt
1/2 teaspoon
whole cloves
6
shredded cooked turkey
3 cups
vegetable oil
for frying (for softening tortillas)
corn tortillas
18
minced onion
3/4 cup
crumbled queso fresco (or grated asadero or Monterey Jack)
3 ounces
creme fraiche (or crema)
to taste (1 cup whipping cream plus 2 tablespoons buttermilk)
cilantro
to taste (minced)
toasted sesame seeds
to taste
Instructions
1
Begin by preparing the chiles: break off the stems and remove the seeds. Rinse the chiles under cold water.
2
Toast the chiles in a large, dry skillet over medium heat, turning frequently until they are fragrant. Transfer to a large saucepan, cover with water, and simmer over medium heat for about 30 minutes until softened.
3
While the chiles are simmering, toast the sesame seeds in the same skillet until fragrant. Be cautious not to burn them, then transfer them to a blender.
4
Next, toast the anise and cumin seeds until fragrant and add to the blender with the sesame seeds.
5
Add 1 tablespoon of peanut oil to the skillet, then stir in the pecans (or walnuts). Sauté until lightly golden and fragrant. Transfer to the blender.
6
Increase the skillet heat to medium-high and add the garlic cloves, turning occasionally until they soften and turn golden on all sides. Remove the garlic and set aside until cool enough to handle.
7
Add the unpeeled tomatoes to the skillet, turning them until softened and the skins begin to split. Once done, set them aside until they cool enough to handle.
8
Once cooled, peel the garlic and tomatoes, adding them to the blender along with about 1 cup of chicken stock. Blend for 2 minutes until smooth but slightly grainy, then set the sauce mixture aside in a bowl.
9
Drain the chiles lightly, reserving 1 cup of the cooking liquid, and add the chiles and 1/2 cup of the reserved liquid to the blender. Puree until smooth, then mix with the tomato sauce in the bowl.
10
To continue making the sauce, pour another 1 cup of stock into the blender with the remaining sauce ingredients and puree for another 2 minutes. Combine this mixture with the mole sauce in the bowl.
11
Wipe out any residue from the skillet, and add the remaining peanut oil over medium heat. Carefully pour in the mole sauce and fry for about 10 minutes, stirring frequently.
12
Add the remaining chicken stock and reserved chile cooking liquid to the skillet, then reduce the heat and simmer for 30 minutes. This sauce can be refrigerated or frozen for later use.
13
Add the shredded turkey to the mole sauce and simmer together for an additional 15 minutes.
14
In a small skillet, heat about 1 inch of vegetable oil until it begins to ripple. Briefly dunk each tortilla in the oil until it becomes limp, then drain on paper towels.
15
Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
16
Dip each tortilla into the mole sauce, then fill it with approximately 1/3 cup of drained turkey, a couple of teaspoons of minced onion, and cheese. Roll the tortillas snugly and place them in the baking dish.
17
Continue the process with the remaining tortillas, topping them with any leftover onion and pouring the remaining mole sauce over the enchiladas. Sprinkle with leftover cheese.
18
Bake in the preheated oven for 15-18 minutes or until heated through and the sauce is bubbly.
19
Serve hot, garnished with a drizzle of crema, fresh cilantro, and toasted sesame seeds.
Nutrition Information
32g
Fat
37g
Carbs
25g
Protein
7g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Savory Turkey Mole Enchiladas, which features a rich, mildly spicy mole sauce and tender shredded turkey.
What types of dried chilies are recommended?
The recipe calls for 12 ounces of whole dried red chilies, preferably ancho and pasilla, plus 1-2 optional dried chipotle chiles for heat.
How many calories are in a serving of Turkey Mole Enchiladas?
Each serving contains approximately 517 calories.
What is the protein content of this dish?
These enchiladas contain 25g of protein per serving.
What are the primary fats and oils used for cooking?
The recipe uses peanut oil for sautéing the sauce ingredients and vegetable oil for softening the tortillas.
How do you prepare the chiles for the mole sauce?
Break off the stems, remove the seeds, rinse under cold water, and toast in a dry skillet before simmering in water for 30 minutes.
What nuts are used in the mole sauce?
The recipe uses 3/4 cup of toasted chopped pecans or walnuts.
What types of chocolate are included in the recipe?
It includes 2 ounces of unsweetened chocolate and 1 1/2 ounces of Mexican chocolate or bittersweet chocolate with a pinch of cinnamon.
How many corn tortillas are needed?
You will need 18 corn tortillas for the enchiladas, plus one day-old corn tortilla to thicken the sauce.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the enchiladas need to bake?
Bake them for 15-18 minutes or until the sauce is bubbly and the dish is heated through.
What kind of cheese is best for these enchiladas?
You can use crumbled queso fresco, or grated asadero or Monterey Jack cheese.
How much shredded turkey is required?
The recipe calls for 3 cups of shredded cooked turkey.
Can the mole sauce be made in advance?
Yes, the mole sauce can be refrigerated or frozen for later use.
What seeds are toasted to add flavor to the sauce?
Sesame seeds, anise seeds, and cumin seeds are toasted and blended into the sauce.
How are the tomatoes and garlic prepared?
The garlic and tomatoes are toasted unpeeled in a skillet until soft, then peeled before blending.
What is the recommended garnish?
The dish is garnished with a drizzle of crema (or creme fraiche), fresh minced cilantro, and toasted sesame seeds.
How much fat is in one serving?
There are 32g of fat per serving.
What is the total carbohydrate count?
There are 37g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, it provides 7g of fiber per serving.
How much sugar is in the recipe?
There are 3g of sugar per serving.
How do you prevent the tortillas from breaking?
Briefly dunk each tortilla in hot vegetable oil until limp, then drain on paper towels before filling.
What spices are used for seasoning?
The recipe uses cinnamon, salt, and 6 whole cloves.
How much chicken stock is needed?
A total of 4 cups of chicken stock is used throughout the blending and simmering process.
What is the first step in assembling the enchiladas?
Dip each softened tortilla into the mole sauce before filling it with turkey, onion, and cheese.
How much onion goes inside the enchiladas?
Use approximately a couple of teaspoons of minced onion per tortilla, plus any leftover on top.
What size baking dish should be used?
A greased 9x13 inch baking dish is required.
What is the purpose of frying the mole sauce?
Frying the sauce in peanut oil for 10 minutes helps develop and deepen the complex flavors.
How many ingredients are in this recipe?
There are a total of 26 ingredients listed for this dish.
What is the general flavor profile of this dish?
It offers authentic Mexican flavors with a rich, mildly spicy sauce and a comforting, savory depth.