These comforting enchiladas wrap tender shredded turkey in rich mole sauce and soft corn tortillas. Melted Monterey Jack, cool sour cream, and fresh avocado turn them into a satisfying Mexican-inspired dinner.
THE RECIPE
Mole Enchiladas
Prep20 min
Cook25 min
Total45 min
Serves4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Warm a heavy frying pan over medium heat. Working one at a time, soften each tortilla in the dry pan for about 15 seconds per side, taking care not to burn it.
- Lightly oil a baking dish large enough to hold eight enchiladas side by side. Reserve about ¼ cup (60 ml) of mole sauce without turkey and enough cheese for topping.
- Spread a scant ½ cup (125 ml) of turkey mole down the center of each tortilla. Sprinkle with about 3 tablespoons cheese, roll up, and place seam-side down in the baking dish. Repeat with the remaining tortillas. Drizzle the reserved mole over the enchiladas and sprinkle with the remaining cheese.
- Bake until the filling bubbles and the cheese is melted and golden, about 20 minutes. Place two enchiladas on each plate and garnish with sour cream and avocado slices.
Tips and Storage
- Warm each tortilla briefly so it rolls without cracking.
- Place the rolled tortillas seam-side down to keep them closed while baking.
- Reserve mole sauce without turkey for a smoother topping.
- Refrigerate leftovers in an airtight container for up to 3 days and reheat covered.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.