Turkey Enchiladas with Molè Sauce

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Casseroles Moderate
Turkey Enchiladas with Molè Sauce
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This recipe for Turkey Enchiladas with Molè Sauce is worth the extended effort. The rich, complex flavors of the molè sauce, combined with the savory turkey filling and creamy cheese, create a truly indulgent meal. This dish is perfect for a special occasion or a weeknight dinner.

What You Will Need

Ingredients

For the Mol? Sauce:

  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon regular chili powder
  • 1 tablespoon New Mexican chili powder
  • 1 tablespoon ground chipotle chilis
  • 1 tablespoon dried onion flakes
  • 1 tablespoon vegetable Better Than Bouillon
  • 4 tablespoons water
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 4 cups water
  • ½ cup slivered almonds, or whole chopped
  • ¼ cup raisins
  • 1 small flour tortilla

For the Filling:

  • 1 pound ground turkey (93/7)
  • ½ teaspoon onion flakes
  • ½ teaspoon garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • 15 ounce can black beans, drained and rinsed
  • 12 corn tortillas
  • White or yellow cheese

The Process

1. Prepare the Molè Sauce:

  • In a saucepan, combine cocoa powder, chili powders, chipotle chilis, onion flakes, Better Than Bouillon, water, olive oil, garlic powder, oregano, cumin, and cinnamon.
  • Gently warm and stir until blended into a paste.
  • Add 4 cups water, almonds, and raisins. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes, or until almonds are soft.
  • Tear up the flour tortilla and add to the mixture. Simmer until softened.
  • Blend the mixture in a blender until smooth and creamy. Return to the pan and cook for an additional 10 minutes to thicken slightly.
    • Reserve ½ cup of the sauce for later.

2. Prepare the Filling:

  • In a skillet, cook the ground turkey with onion flakes, garlic, cumin, paprika, and oregano until browned.
  • Add the drained and rinsed black beans to the turkey mixture.

3. Assemble the Enchiladas:

  • Dip each corn tortilla in the molè sauce.
  • Place ¼ cup of the turkey and bean filling in each tortilla and roll it up.
  • Place the rolled enchiladas in a baking dish, seam side down.
  • Top each enchilada with the remaining molè sauce and cheese.

4. Bake:

  • Bake in a preheated 350°F (175°C) oven for 25 minutes, or until the enchiladas are golden brown and the cheese is melted.
  • Serve immediately.