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Turkey Enchiladas


With Mole sauce
Note: If using dried ancho chiles, first stem and seed them. Place the chiles in a medium saucepan, cover with water and simmer until tender, about 5 minutes. Drain, reserving the liquid. Place the chiles in the blender and use 1/2 cup of the reserved liquid instead of the water in Step 2.

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  • 6 dried ancho chiles, or 1 to 2 Tbsp ancho chili powder
  • 1 cup(s) vegetable oil
  • 1 tablespoon(s) vegetable oil
  • 1 medium onion, chopped
  • 6 clove(s) garlic, finely chopped
  • 1 can(s) (14 1/2-ounce) diced tomatoes
  • 1/2 ripe banana
  • 1/2 cup(s) roasted pepitas (hulled pumpkin seeds) or sunflower seeds, plus more for serving
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) ground allspice
  • 1/8 teaspoon(s) coriander, (optional)
  • Kosher salt
  • Pepper
  • 1/3 cup(s) semisweet chocolate chips
  • 12 small corn tortillas
  • 2 cup(s) shredded cooked turkey or rotisserie chicken
  • 1 cup(s) chopped fresh cilantro, plus more for serving
  • 8 ounce(s) (2 cups) Monterey Jack cheese, shredded



Step 1

•Heat oven to 350 degrees F. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the onion and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes.
•Transfer the onion mixture to a blender (reserve the skillet). Add the tomatoes (and their juices), banana, pepitas, chiles or chili powder, cinnamon, allspice, coriander (if using), 1 teaspoon salt, 1/8 teaspoon pepper and 1/2 cup water (or chile cooking liquid, if using). Blend until smooth.
•Return the mixture to the skillet. Stir in the chocolate chips and 1 1/2 cups water and simmer until the chocolate has melted and the mixture has slightly thickened, 8 to 10 minutes. Keep warm.
•Warm the tortillas: Either, heat the remaining vegetable oil in a skillet over medium heat until warm; turn off the heat, then, working with 1 tortilla at a time, place it in the oil for 5 seconds (the tortilla should be flexible, not brown or crunchy); transfer it to a cutting board and repeat with the remaining tortillas. Or, wrap the tortillas in a damp paper towel and microwave on high until pliable, 30 seconds.
•Spread 1/2 cup of the warm sauce in two small baking dishes or a 13- by 9-inch baking dish. In a large bowl, combine the turkey, cilantro, 1/2 cup sauce and 1 cup cheese. Roll the turkey mixture in the tortillas (about 1/4 cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until the cheese is melted and the filling is heated through, 20 to 25 minutes. Top with pepitas and cilantro before serving, if desired.

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