Turkey Enchiladas With Mole Sauce Recipe

Name: Turkey Enchiladas With Mole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried ancho chilies; 1 14 1/2 ounce can stewed tomatoes, drained; 1/4 cup sesame seeds, toasted; 1 tablespoon dried oregano; ⅛ teaspoon ground cloves; ⅛ teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 6 cloves garlic, peeled; 1/2 small banana; 1/2 ounce unsweetened chocolate, melted

Servings: persons

6 dried ancho chilies
1 14 1/2 ounce can stewed tomatoes, drained
1/4 cup sesame seeds, toasted
1 tablespoon dried oregano
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1/4 teaspoon ground cinnamon
6 cloves garlic, peeled
1/2 small banana
1/2 ounce unsweetened chocolate, melted

1
To make the sauce, place the chilies in a saucepan and cover with water.
2
Bring to a simmer and cook until tender, about 5 minutes.
3
Drain, reserving the liquid.
4
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 1/2 cup of the reserved cooking liquid.
5
Blend until smooth.
6
Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes.
7
Keep warm.
8
To make the enchiladas, preheat oven to 350 degrees.
9
Steam the tortillas until hot and pliable.
10
Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center.
11
Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese.
12
Roll up and place seam side down in a shallow baking dish.
13
Repeat.
14
Spoon sauce over the tortillas and bake until heated through, about 15 minutes.
15
Serve immediately.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 dried ancho chilies, 1 14 1/2 ounce can stewed tomatoes, drained, 1/4 cup sesame seeds, toasted, 1 tablespoon dried oregano, and more.

Yes, Turkey Enchiladas With Mole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Enchiladas With Mole Sauce

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