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Thanksgiving Recipe: Leftover Turkey and Mole Enchiladas

Turkey and mole is a classic Mexican combination. I tried to serve it for Thanksgiving dinner one year, but it got vetoed. Everybody in my family insists on traditional roast turkey for the big dinner. But leftovers are a different story.

You get tired of eating turkey with stuffing and gravy day after day, so I started making turkey enchiladas in mole sauce the day after Thanksgiving. Now these are becoming a holiday tradition at my house. To make a mole sauce, buy some mole paste and mix it with chicken stock. You can get bottled mole paste at the grocery store.

The recipe, after the jump.

Leftover Turkey and Mole Enchiladas

Makes 8 enchiladas

  • 6 tablespoons olive oil
  • Pound and a half of cleaned turkey meat
  • 1/4 cup diced onion
  • 2 cups prepared mole sauce (such as Doña Maria)
  • 1/4 cup olive oil
  • 8 corn tortillas
  • 4 slices queso blanco, Jack, or mozzarella
  • 1/4 cup sesame seeds, toasted
  • Preheat an oven to 300 degrees F. In a medium-size skillet, heat 2 tablespoons of the olive oil over medium heat. Add the turkey and onion, and cook for 4 to 5 minutes, or until the turkey is heated through. Remove from the heat and place in a bowl with 1/2 cup of the mole sauce. Toss well and set aside.

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    Wipe out the skillet and add the remaining 4 tablespoons olive oil. Place over medium heat. When the oil is hot, dip a tortilla into the hot oil and cook for 10 to 15 seconds on each side, or until soft. Drain on a paper towels. Repeat with the remaining tortillas.

    Divide the turkey mixture evenly among the tortillas, roll them up, and place seam side down in a greased baking dish. Pour the remaining 1 1/2 cups mole sauce over them. Arrange the cheese slices evenly on top.

    Place in the oven for 12 to 15 minutes, or until bubbling hot. Remove from the oven, transfer to plates, and garnish with the sesame seeds.

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