How To Make Molé Enchiladas

Elevate turkey enchiladas by using molé as the sauce. In this recipe we use the Easy Molé Rojo from another 2 Cooks in the Kitchen recipe. This was part of a series of things to do with leftover turkey after Thanksgiving. We made the molé with turkey broth and then shredded some turkey for the enchiladas.

This recipe is gluten free if made with corn tortillas. Once you have made the molé and shredded the turkey much of the work is done for this recipe.

Read More About Molé

Read our brief article on the history of molé.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Molé Enchiladas.

Turkey Enchilada Ingredients

• 2 Cups Shredded Turkey
• 3 Cups Molé
• 1/2 Tbls Taco Seasoning
• 1/4 Cup Water
• 1/2 Tomato, Chopped
• 7 Corn Tortillas
• 2 Cups Shredded Cheese
• Sliced Olives (optional)

Cook the Turkey With Molé

We want to get some flavor in our enchilada filling so we start by putting the turkey in a pan over medium low heat. Then add about 3/4 cup of molé and stir that in. Turkey meat can get a little dry so we are going to use the sauce to add moisture as well as flavor.

Add Taco Seasoning and Water

We’ll add 1/2 tablespoon of taco seasoning and a scant 1/4 cup of water and stir that all in well. This will just add a little more flavor. If you don’t have any taco seasoning on hand a little cumin and chile powder might be a good flavor with this.

Add Tomato and Cook

Then add 1/2 of your diced tomato. The acid in the tomato is going to bring out the richness of the molé. We’ll cook this now for about 10 minutes until the excess liquid has been absorbed or evaporated. Remove from heat and let cool some what.

Soften the Tortillas In Oil Or Sauce

Since we are making this gluten free we will be using corn tortillas. We want to soften these a little so they roll properly. We are going to warm them up in a little oil. Put some oil in a pan over medium heat, lay the tortilla in the pan until it just warms up, cook the other side about 5 seconds and transfer to a plate. Stack the tortillas up on the plate as they get done. Another way to soften the tortillas is to dredge them through some warm sauce before filling. That gets messy and we are putting plenty of sauce into the dish so we are not doing that this time.

Sauce the Pan, Fill the Tortillas

Put some sauce in the bottom of a greased 9 x 13 baking dish. Put a pile of filling in a line down the middle of a tortilla and put some cheese on top of the filling.

Roll the Tortillas And Place In the Pan

Fold one edge of the tortilla over the filling and roll it to close it up. Put the enchilada in the pan with the folded side down. Repeat until the pan is full.

Cover With Molé

Now we want to cover the enchiladas with sauce. Use a spoon to work the sauce down between the enchiladas and coat everything thoroughly.

Add A Layer Of Cheese

Cover the panful of saucy goodness with a good layer of cheese and sprinkle some olives over it.

Bake At 350° For 45 Minutes

Bake at 350 degrees for 40 to 45 minutes, until it is all bubbling. Let this cool for about 10 minutes before serving. This is good served with Mexican rice and a little tomato salad or tomato salsa to brighten up the plate.

Here is the Easy Molé Rojo recipe link

This Pico de Gallo Recipe is an excellent side for these enchiladas.

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