Mole Enchiladas
This recipe for turkey mole enchiladas is a delicious and comforting dish that brings together tender turkey breast cooked in rich mole sauce, gooey Monterey jack cheese, and creamy avocado. The enchiladas are flavorful and satisfying, perfect for a cozy family meal or a gathering with friends. The warm and comforting flavors meld together in each bite, making this dish a wonderful choice for a tasty and memorable dinner.
— Constant Cookbook
Ingredients
- 8 corn tortillas
- Canola oil for greasing
- 4 cups turkey breast in mole, with meat shredded (see related recipe at left)
- 1 1/2 cups shredded Monterey jack cheese, plus more for sprinkling
- 6 Tbs. sour cream
- 1 avocado, halved, pitted, peeled and sliced
Instructions
- <b>Soften the tortillas </b>
- Preheat an oven to 375&#176;F.
- Warm a heavy fry pan over medium heat. One at a time, soften the tortillas by placing them in the pan for about 15 seconds per side, taking care not to burn them.
- <b>Prepare the enchiladas</b>
- Lightly oil a baking dish large enough to hold 8 enchiladas side by side. Set aside about 1/4 cup of the mole (without turkey) and enough cheese to use for topping the enchiladas. Spread a scant 1/2 cup of the turkey mole down the center of a tortilla, sprinkle the filling with about 3 Tbs. of the cheese, roll up the tortilla and place it, seam side down, in the dish. Repeat until you have formed all 8 enchiladas. Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- <b>Bake the enchiladas</b>
- Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of 4 plates, garnish with the sour cream and avocado slices, and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
Yield
Serves 4.
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