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Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
| Servings |
| 4 servings |
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Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
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Ingredients
- 12 corn tortillas yellow or blue corn
- vegetable oil for frying
- 2-3 cups shredded turkey smoked or roasted
- 2 cups grated cheddar, Monterrey Jack, or Mexican cheese of choice
- 1 medium onion chopped
- 2 cups Mole Negro Oaxaqueño
Servings: servings
Units:
Instructions
- Preheat the oven to 250 degrees F.
- Fry the tortillas lightly in a little oil in a skillet using tongs until they are just softened, then drain them on paper towels.
- Place one tortilla on each of four ovenproof plates.
- Spread the turkey over each tortilla, add some cheese, and onion, and a small amount of the black mole sauce of choice.
- Continue the process until the tortillas are stacked three high on each plate.
- Top the final enchilada in the following manner: ladle more sauce over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack.
- Cover the enchiladas lightly with grated cheese and place in the oven for 20 minutes. Remove from the oven, garnish, and serve.
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