Quick and Flavorful Turkey Mole Enchiladas
Enjoy rich, layered sauce with shredded turkey for a stress-free dinner any night.
Enchiladas are a staple in Mexican cuisine, beloved for their adaptability, comfort, and robust flavor. Mole, a deep, rich sauce, usually reserved for special occasions due to its complex preparation, meets simplicity in this streamlined recipe. This quick turkey mole enchilada recipe seamlessly blends tradition with convenience, allowing you to enjoy classic tastes at home any night of the week.
Why You’ll Love This 15-Minute Turkey Mole Enchilada Recipe
- Speed: From start to finish, it takes just 15 minutes.
- Convenience: Uses supermarket shortcuts and pantry ingredients for minimal prep.
- Flavor: Offers the complex, deep taste of mole without hours of simmering.
- Versatility: Adaptable with different meats, fillings, or toppings.
- Weeknight-friendly: Minimal cleanup and easy assembly make it perfect for busy evenings.
What Is Mole?
Mole (pronounced MOH-lay) is a hallmark of Mexican cooking, particularly celebrated in the Puebla and Oaxaca regions. Characterized by its thick, velvety texture and layers of sweet, spicy, and earthy notes, mole often features ingredients like dried chiles, chocolate, nuts, seeds, spices, and sometimes dried fruits. Classic mole sauce is labor-intensive, involving meticulous toasting, blending, and simmering, but yields a sauce with extraordinary depth.
While traditional mole preparations are an event unto themselves, this recipe delivers mole flavor through clever use of prepared mole paste, allowing you to bring this classic taste to your table in record time.
Key Ingredients and Equipment
- Mole Paste: The backbone of this dish, available in most Latin grocery stores or international aisles. Look for brands like Doña Maria or Rogelio Bueno.
- Turkey: Shredded cooked turkey makes use of leftovers or rotisserie poultry from the store.
- Corn Tortillas: Authentic and sturdy, essential for structure and flavor.
- Chicken Broth: To reconstitute the mole paste and create the sauce base.
- Onion and Garlic: For depth and aromatic complexity.
- Bittersweet Chocolate (Optional): A small amount enhances the classic mole undertones.
- Vegetable Oil: For softening tortillas and cooking.
Recommended Equipment: A medium skillet or sauté pan, microwave-safe dish, spatula, and serving dish or casserole for finishing.
How to Make Fast Turkey Mole Enchiladas
This recipe is designed for efficiency, leveraging pre-cooked turkey and store-bought mole paste to produce a luscious sauce in minutes. Here’s an overview of the process:
- Warm the Mole Sauce: Simmer mole paste with chicken broth, onions, garlic, and chocolate if desired, creating a smooth, rich sauce.
- Soften the Tortillas: Briefly warm corn tortillas in oil or the microwave to make them pliable for rolling.
- Fill and Assemble: Load each tortilla with shredded turkey, roll, and arrange seam-side down in a casserole or plate.
- Smother and Garnish: Ladle mole sauce over the rolled tortillas and finish with garnishes like sliced onions, cilantro, crema, cheese, and sesame seeds.
Check out the detailed step-by-step instructions below!
Step-by-Step: Turkey Mole Enchiladas
1. Prepare the Mole Sauce
- Combine 1/2 cup mole paste, 1 1/2 cups chicken broth, half of a diced onion, and 1 minced garlic clove in a saucepan over medium heat.
- Whisk until the mole paste dissolves completely and the mixture is smooth and simmering.
- Optional: Stir in 1/2 ounce (about 1 tablespoon) finely chopped bittersweet chocolate for extra depth and gloss.
- If the sauce is too thick, add a splash more broth; it should be luxurious and pourable, not stiff.
2. Soften the Tortillas
- Wrap 8 corn tortillas in a damp paper towel and microwave for 1 minute, until steaming and flexible.
- Alternatively, briefly warm each tortilla in a skillet with a little oil, about 15 seconds per side.
3. Assemble the Enchiladas
- Working one at a time, spoon about 1/4 cup shredded turkey onto the lower third of each tortilla.
- Roll tightly and arrange, seam-side down, in a casserole dish or serving plate.
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4. Smother and Garnish
- Ladle the warm mole sauce generously over the arranged enchiladas, ensuring the tops are well-coated.
- Top with thinly sliced onions, fresh cilantro leaves, a drizzle of Mexican crema or sour cream, crumbled queso fresco or feta, and a sprinkle of toasted sesame seeds.
5. Serve Immediately
Mole enchiladas are best enjoyed fresh, when the sauce is glossy and the tortillas are soft. Complement the flavors with simple sides like Mexican rice, refried beans, or a crisp green salad.
Ingredient Substitutions & Variations
| Ingredient | Substitution Ideas |
|---|---|
| Turkey | Rotisserie chicken, cooked shredded chicken, pulled pork, or black beans for a vegetarian version. |
| Mole Paste | Homemade mole, jarred mole sauce, or other rich Mexican cooking sauces (manchamanteles in a pinch). |
| Corn Tortillas | Flour tortillas (not authentic, but possible), gluten-free tortillas. |
| Chicken Broth | Vegetable broth, turkey broth, or water with a touch of bouillon. |
| Queso Fresco | Feta cheese, Cotija, or omitted for dairy-free. |
| Mexican Crema | Sour cream or a mixture of Greek yogurt with a splash of lime juice. |
Tips for the Best Weeknight Enchiladas
- 🔪 Shred Meat Ahead: Use leftover turkey or rotisserie chicken to cut prep time.
- 🌮 Warm Tortillas: Heating makes them pliable and prevents tearing when rolling.
- 🍫 Don’t Skip Chocolate: Even a small amount makes the mole taste authentic.
- 🥣 Mind Sauce Consistency: Mole should be thick and clingy, but still pourable.
- 🌱 Customize Toppings: Add radishes, pickled onions, avocado, or shredded lettuce for color and crunch.
Serving Suggestions
- Side Dishes: Classic Mexican rice, refried beans, elote (Mexican street corn), or a simple salad.
- Beverages: Horchata, agua fresca, Mexican beer, or lime soda compliment well.
- Extras: Serve with lime wedges for brightness and extra cilantro for freshness.
Storing and Making Ahead
- Refrigerate: Assembled enchiladas can be stored in an airtight container for up to 3 days. Reheat gently to avoid drying out.
- Mole Sauce: Mole sauce can be made and refrigerated separately for up to 1 week, or frozen for longer storage.
- Freezing: Freeze unbaked, assembled enchiladas without garnishes for up to 2 months. Thaw and bake, covered, until heated through.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe spicier?
A: Absolutely! Add a chopped jalapeño or a pinch of cayenne pepper to the mole sauce to increase heat, or garnish with sliced fresh chilies.
Q: Is store-bought mole as good as homemade?
A: While homemade mole offers unmatched depth, quality store-bought mole paste still delivers authentic flavor, especially when quick preparation is needed.
Q: Can I use flour tortillas for enchiladas?
A: Corn tortillas are traditional and recommended for their taste and texture. Flour tortillas can be used in a pinch, though the final dish will be softer and less sturdy.
Q: Is there a vegetarian version?
A: Yes, simply omit the turkey and replace with black beans, sautéed mushrooms, or roasted vegetables for a flavorful vegetarian option.
Q: How can I add more vegetables?
A: Stir in sautéed spinach, bell peppers, zucchini, or corn kernels with the turkey filling or as toppings for extra nutrients and flavor.
Expert Tips for Mole Enchiladas
- Thin the Sauce Gradually: Add broth in small increments to control the texture.
- Layer Flavors: Blooming the mole paste with sautéed onions and garlic deepens the flavor even more.
- Serve Immediately: Enchiladas are best enjoyed when freshly sauced and garnished.
- Save Leftover Mole: Use leftover mole sauce over rice, grilled meats, or as a dip—waste nothing!
Conclusion
This 15-minute turkey mole enchilada recipe streamlines a beloved Mexican classic into an accessible, weeknight-friendly meal without compromising on taste. By taking smart shortcuts—using store-bought mole paste, prepared turkey, and customizable garnishes—you can enjoy the soulful flavors of mole enchiladas no matter how hectic your schedule. Whether for a quick family dinner, a casual gathering, or a creative way to use up leftover turkey, this recipe is bound to become a favorite in your rotation. Don’t forget to experiment with fillings and toppings to make it your own!
Printable Recipe Card
15-Minute Turkey Mole Enchiladas
- 1/2 cup mole paste
- 1 1/2 cups chicken broth
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1/2 ounce bittersweet chocolate (optional)
- 8 corn tortillas
- 2 cups cooked, shredded turkey
- Vegetable oil
- Salt and pepper, to taste
- Garnishes: sliced onion, cilantro, crema, queso fresco, toasted sesame seeds
- Simmer mole paste with broth, onion, garlic, and chocolate to make the sauce.
- Soften tortillas by microwaving wrapped in a damp towel or briefly toasting in oil.
- Fill each tortilla with turkey, roll, and place seam-side down.
- Generously spoon mole sauce over enchiladas and add chosen garnishes.
- Serve hot. Enjoy!
References
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