I love having a few pounds of turkey in the fridge. I make sure to make enough during the holiday season for all the leftover meals. There is so much you can do with leftover turkey, but one of my favorites is turkey in mole or turkey mole enchiladas. If I have big pieces then I simmer them in mole, but if I have little scraps here and there I shred them up and make a batch of enchiladas. I know you’re thinking “Who in their right mind has time to be making mole?” Well making mole from scratch is a daunting task, but lucky for all of us mole can be bought in a jar, and with a few added ingredients made into a divine sauce. It’s the best mole shortcut, and only takes a few minutes. What I love best is my local Walmart sells the mole in a jar and all the other key ingredients. This is a great meal to make with leftover turkey, and it veers away from the typical cranberry spread turkey sandwich. I like to invite friends over that I may not have been able to see over Thanksgiving, and let them think I slaved away in the kitchen to make them this dazzling meal. Even though I’m sure I just gave myself away with this post. Hee-Hee, now you know. I am going to include step by step photos of the entire process to show you exactly how to do it. Enjoy your leftovers!
Ingredients for turkey mole enchiladas:
- 2 – tablespoon olive oil
- 2 – cup onion (chopped)
- 2 – teaspoon garlic (chopped)
- 6 – cups shredded leftover turkey
- 1/2 – teaspoon oregano
- 1 – teaspoon Lawry’s
- 8 – tablespoons chicken broth
- 2 – cups grated queso quesadilla, or grated jack cheese, or crumbled queso fresco
- 1 – jar Dona Maria mole
- 4 – cups chicken broth (boiling)
- 1/2 – cup salted peanuts
- 1/2 – cup raisins
- 1 – cup vegetable oil
- 24 – king size corn tortillas
- toasted sesame seeds
- In a large frying pan over a medium flame add in olive oil and allow to get hot.
- Add in onions and saute until translucent for about 7 minutes.
- Add in garlic and continue to stir for about 2 minutes.
- Add in turkey, oregano, and Lawry’s stir to combine and continue cooking for 10 minutes.
- Add in chicken broth, mix, and set to the side.
- Mole: In a blender add in mole, chicken broth (boiling hot), peanuts and raisins.
- Blend on high until smooth. Set to the side.
- Preheat oven to 350 degrees fahrenheit.
- In a small frying pan over a medium low flame add in vegetable oil and allow to heat.
- Dip one tortilla at a time into the hot oil and fry on each side for 1 to 2 minutes or until hard but still bendable.
- Place fried tortillas in a baking dish. Then a few at a time add 2 tablespoons of turkey mixture to the center of the tortilla.
- Top the turkey mixture with 1 tablespoon of grated cheese, then roll the tortilla up to create a tube shape.
- Place all the enchiladas in a the baking dish, then pour the mole over the top.
- Place in the oven for 15 minutes.
- Remove from oven and pour additional mole over the top and sprinkle with sesame seeds.