I’ve always wanted to know how to make molé, but not having 27 spices, 27 days, and 27 helpers I was very glad to find this mock molé! I knew when taste-testing whilst cooking that I had a winner on my hands 🙂 This version of Killer Enchiladas is the happy marriage of epicurious.com’s Great After Thanksgiving Enchiladas and an enchilada sauce posted on allrecipes.com attributed to Anna Marie—with a bit of matchmaking/tinkering by yours truly 🙂  My son just came home and said, “What smells so good?” And immediately after, “When can we eat them?”

Molé (this recipe is not for real Mole, of course, it’s an approximation of real Mole). The “mole” can be made ahead, and so can the filling, but do not assemble the casserole until just before baking. Leftover enchiladas reheat very well in the microwave and are quite the day-after treat.

Killer Turkey Enchiladas with Molé Sauce

INGREDIENTS

For Mock Molé Sauce

• 1 tablespoon vegetable oil
• 1 cup diced onion
• 3 tablespoons chopped garlic
• 1 teaspoon dried oregano
• 1½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 3 tablespoons all-purpose flour
• 2-3 tablespoons chili powder
• 4½ cups turkey or chicken broth
• 1 tablespoon tomato paste
• 1 ounce good quality bittersweet chocolate, coarsely chopped

DIRECTIONS

1. Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
2. Stir in flour and chili powder for 3 minutes.  While you are doing this, heat the chicken or turkey broth in the microwave for 3 minutes.
3. Turn off heat under onions and spices. Slowly whisk in hot broth; stirring constantly until you have a smooth gravy. Simmer for 5 minutes.
4. Stir in tomato paste and chocolate. Simmer sauce for 30 minutes.
5. Let sauce cool in pan.
6. With a blender or an immersion blender, puree sauce until smooth.  Use sauce as directed below.  Can be made up to three days in advance.  Refrigerate until needed.

INGREDIENTS

For Filling

• 4 ounces cream cheese, at room temperature
• 3 cups coarsely shredded cooked turkey (or chicken)
• 2 cups grated Monterey Jack or Pepper Jack cheese
• 2 cups frozen corn OR 1 can drained and rinsed black beans (optional)
• salt and pepper, to taste
• 12-18  5″ to 6″ corn tortillas—18 if adding corn or black beans
• 1/2 cup Queso Fresco or additional grated Jack or Cheddar cheese

DIRECTIONS

1. Preheat oven to 350°F.
2. Mix cream cheese, shredded turkey, grated cheese cheese, and optional corn or black beans together. Season with salt and pepper. Set mixture aside.
3. Spread ½ cup prepared molé sauce in bottom of a 13 x 9 x 2″ glass baking dish. Set aside. If molé has been made in advance and refrigerated, microwave slightly until it is pourable.
4. Heat tortillas in microwave or dry frying pan until pliable—to be more authentic, you could fry tortillas in hot oil until pliable. Lately, I have been saving on the calories 🙂
5. Spoon ¼ cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down casserole dish.
6. Spoon 2½ cups prepared sauce over enchiladas.
7. Bake enchiladas in preheated 350° oven until heated through, about 30 minutes.
8. Let enchiladas cool for 5 or 10 minutes, then garnish with your choice toppings.

Garnish Ideas

• diced tomato
• sliced olives
• sliced green onion
• chopped fresh cilantro
• crema or slightly thinned sour cream

Rewarm any remaining sauce to serve separately in case some guests would like more sauce on their enchiladas.  Serve!

Need a dessert?  Tres Leches Cake or Flan!

Thanks for stopping by my kitchen today!  It’s always lovely to see you,