Turkey mole enchiladas turn tender shredded turkey into a rich Mexican-inspired bake with corn tortillas, mole sauce, melted cheese, avocado, and crema.
Prep: 30 min · Cook: 30 min · Total: 1 hr
Turkey Mole Enchiladas
Ingredients
Instructions
- Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish and spread ¾ cup mole sauce across the bottom.
- Combine the shredded turkey, green chiles, red onion, cumin, oregano, salt, pepper, ½ cup Monterey Jack, and queso fresco. Stir in ½ cup mole; add a splash of broth if the filling seems dry.
- Warm a skillet over medium heat. Brush the tortillas lightly with oil and heat for 15 to 20 seconds per side, until flexible. Stack under a clean towel.
- Spoon about ⅓ cup turkey filling down the center of each tortilla. Roll tightly and arrange seam-side down in the prepared dish.
- Thin the remaining mole with enough broth to make it easily spoonable. Pour it evenly over the enchiladas, coating the tortilla edges.
- Sprinkle with the remaining Monterey Jack. Cover loosely with foil and bake for 15 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and golden.
- Rest for 5 minutes. Finish with sour cream, avocado, cilantro, sesame seeds, almonds, and lime. Serve with shredded lettuce or cabbage.
Estimated per serving: 560 calories · Protein 35 g · Fat 28 g · Carbs 46 g · Fiber 8 g · Sodium 870 mg
Why This Recipe Works
- Warm tortillas: roll without splitting.
- Seasoned filling: keeps leftover turkey moist and flavorful.
- Broth-thinned mole: coats every enchilada without becoming heavy.
- Covered then uncovered baking: tenderizes the tortillas and browns the cheese.
Choosing Mole Sauce
A smooth mole poblano gives the enchiladas a deep chile, spice, nut, and chocolate flavor. Taste before assembling and adjust the consistency with broth.
Helpful Tips
- Use soft fresh corn tortillas.
- Keep warmed tortillas under a towel.
- Do not overfill the rolls.
- Cover exposed tortilla edges with sauce.
Variations
- Chicken: substitute shredded rotisserie chicken.
- Vegetarian: use black beans, squash, and corn.
- Spicier: add minced chipotle to the filling.
- Cheese: use Oaxaca, Chihuahua, or mozzarella.
Serving Suggestions
Serve with Mexican rice, black beans, crisp cabbage, or a tomato-avocado salad. Lime adds welcome brightness.
Storage and Reheating
Refrigerate for up to 4 days. Reheat covered at 350°F until hot. Freeze baked enchiladas without fresh garnishes for up to 2 months.
Frequently Asked Questions
What kind of mole works best for enchiladas?
Use a smooth, moderately thick mole poblano or your favorite homemade mole. Thin it with broth so it coats the tortillas without becoming watery.
How do I keep corn tortillas from cracking?
Warm each tortilla briefly in an oiled skillet and keep the stack covered with a towel while filling.
Can I use chicken instead of turkey?
Yes. Shredded rotisserie chicken or leftover roasted chicken works with the same quantities and baking time.
Can I assemble the enchiladas ahead?
Assemble them up to 12 hours ahead, cover, and refrigerate. Add cheese and bake, allowing several extra minutes.
Are mole enchiladas spicy?
They are usually rich and gently warm rather than very hot. The heat depends on the chile blend in your mole sauce.
How long do leftovers keep?
Refrigerate covered for up to four days. Reheat at 350°F, covered, until hot.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.