TURKEY ENCHILADAS WITH MOLE SAUCE

Turkey Enchiladas With Mole Sauce image

Provided by Molly O'Neill

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 dried ancho chilies
1 14 1/2 ounce can stewed tomatoes, drained
1/4 cup sesame seeds, toasted
1 tablespoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
6 cloves garlic, peeled
1/2 small banana
1/2 ounce unsweetened chocolate, melted
1 teaspoon salt, or more to taste
8 corn tortillas
2 cups shredded cooked turkey
1/4 cup chopped onion
1/2 cup grated Monterey Jack cheese

Steps:

To make the sauce, place the chilies in a saucepan and cover with water. Bring to a simmer and cook until tender, about 5 minutes. Drain, reserving the liquid. Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus 1/2 cup of the reserved cooking liquid. Blend until smooth. Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes. Keep warm.
To make the enchiladas, preheat oven to 350 degrees. Steam the tortillas until hot and pliable. Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese. Roll up and place seam side down in a shallow baking dish. Repeat. Spoon sauce over the tortillas and bake until heated through, about 15 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 13 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 707 milligrams, Sugar 5 grams, TransFat 0 grams