Turkey Mole Enchiladas

By Treebs

Ingredients

• QUICK MOLE SAUCE:
• 1 c finely chopped onion (1 medium)
• 8 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 tbsp ground ancho chile pepper or hot chili peppers
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 2 14.5 oz can reduced-sodium chicken broth
• 1/2 c almond butter
• 1/2 c raisins
• 1 tsp orange zest
• ENCHILADAS:
• 4 c shredded cooked turkey
• 2 1/2 cup crumbled queso fresco
• 1/2 c vegetable oil
• 12 6-inch corn tortillas
• Toasted, salted pepitas; chopped red onion; and snipper fresh cilantro

Details

Servings 12
Preparation time 40mins
Cooking time 90mins

Preparation

Step 1

Prepare Quick Mole Sauce: in a large saucepan cook onion, garlic, and 1 tsp salt in 1 tbsp hot oil over med-high heat 3 minutes. Stir in chili 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.

Prepare Enchiladas: Preheat oven to 350 degree F. In a large bowl combine turkey, 1/2 c Quick Mole Sauce, and 1 1/2 cups queso fresco; set aside.

In a large skillet heat 1/2 cup oil over med-high heat. Fry tortillas in oil until softened and lightly browned (about 30 seconds each); drain on paper towels. Pour another 1 cup Mole into a pie plate. Pour another 1 cup Mole into a 13x9 inch baking pan. Dip on tortilla in mole in pie plate to coat, fill with 1/2 cup turkey mixture, and roll up. Place seam side down in baking pan. Repeat with remaining tortillas.

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.