Turkey Enchiladas in Mole
Prep time
Cook time
Total time
A great use of leftover turkey. The mole is spicy, but not hot, with slightly bitter chocolate undertones. A real crowd pleaser, and quick, too.
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
  • 2-3 cups of cooked turkey or chicken, shredded
  • 2 cups of turkey or chicken stock
  • 4 heaping Tablespoons powdered El Popular Mole
  • 2 cups medium cheddar cheese, shredded
  • 10-12 small flour tortillas, 6-8 inches in diameter
  1. Preheat oven to 325 degrees F.
  2. Heat a medium skillet over medium-low heat. Add the stock and mole. Whisk until the powder is dissolved. Cook until the mole simmers, darkens, and thickens. Whisk periodically. Turn down heat to low.
  3. Dip the tortillas into the warm mole, one at a time. Flip to make sure both sides are coated.
  4. Using tongs, remove the tortilla to the sheet pan. Add 2-3 Tablespoons of the shredded turkey at one end of the tortilla, and roll up into an enchilada.
  5. Place the enchilada, seam side down, into a 9"x13" pan that has been lightly sprayed with vegetable oil and lightly coated with 3-4 Tablespoons of mole.
  6. Continue to roll the enchiladas, until all ingredients are used.
  7. Top with ½ of the cheese. Place in the oven, uncovered, for 15 minutes. Remove, top with the remaining cheese, return to oven, uncovered, to bake for another 15-20 minutes, until the cheese is melted and the mole is gently bubbling along the sides of the pan.
  8. Place the enchilada pan on a cooling rack. Allow to rest for 10 minutes. Serve
Enchiladas are delicious topped with salsa, lettuce, and guacamole. Refried beans and/or Mexican rice may be served as side dishes. And a good, cold Mexican beer, if you roll that way - I love Negra Modelo.

Be sure the mole is warm, not hot, when you dip and roll the tortillas. They're so much easier to make.
Nutrition Information
Serving size: 4
Recipe by At Mimi's Table at https://atmimistable.com/turkey-enchiladas-mole/