Description
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.
Ingredients
Units
Scale
- 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)
Instructions
- Heat the turkey and 3/4 cup of molé in a saucepan over medium heat.
- Add the taco seasoning and water and stir well.
- Add the tomatoes, mix and let cook for 10 minutes. Remove from heat and let cool.
- Put a little oil in a pan over medium heat. Warm the tortillas in the oil for about 30 seconds on each side. Stack them on a plate as they get done.
- Put about 1/2 cup of molé on the bottom of a greased 9 x 13 pan.
- Put a line of filling in the middle of a tortilla. Pile cheese on top. Fold one side of the tortilla over the filling and then roll to close it up. Put in the pan folded side down. Repeat until the pan is full.
- Put the rest of the molé over the enchiladas. Use a spoon to work it down between the enchiladas. Coat everything thoroughly.
- Add a layer of cheese and sprinkle olives over top.
- Bake at 350 degrees for 40 to 45 minutes.
