CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
TURKEY ENCHILADAS WITH MOLE SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
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
TURKEY MOLE
Provided by Food Network Kitchen
Time 1h32m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
- Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
- Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
- Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
- Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
- Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.
TURKEY ENCHILADAS
I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
TURKEY WITH MOLE SAUCE
Steps:
- Preheat oven to 325°F. Whisk together mole sauce and the water until smooth. In a large heavy ovenproof saucepan, heat oil over medium-high. Pat dry turkey and season with salt and pepper. Cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
- Cover pan tightly; bake until an instant-read thermometer inserted in the thickest part of turkey registers 145°F, about 40 minutes. Transfer to a cutting board; let rest 10 minutes before thinly slicing against the grain.
- Stir sauce in pan to combine and serve with turkey. Garnish with sesame seeds, if desired.
- nutrition information
- Per Serving (without Rice and Salad)
- Calories: 246
- Fat: 8.4g (1.3g Saturated Fat)
- Protein: 34.2g
- Carbohydrates: 7.8g
- Fiber: 1.3g
MOLE ENCHILADAS
From the Border Cookbook, posted for ZWT 3, Mexico. Chicken may be used in place of the turkey in this dish. This has a lot of steps, but the mole sauce is mild and flavorful. I used canned, diced tomatoes when I made this. The recipe makes enough sauce for an extra batch of enchiladas.
Provided by pattikay in L.A.
Categories Poultry
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- break the stems off the chiles and remove the seeds. rinse the chiles.
- toast the chiles until fragrant in a large, heavy skillet, turning them frequently. transfer the chiles to a large saucepan and cover with water.
- simmer over medium heat for about 30 minutes, till softened.
- while the chiles simmer, toast and roast the other ingredients. toast the sesame seeds over medium heat in the skillet. watch them carefully as they begin to release their fragrance, browning lightly and dancing in the pan. don't let them burn. spoon seeds into a blender.
- toast the anise and cumin seeds in the skillet until fragrant and add them to the blender.
- pour 1 T of the oil into the warm skillet and str in the nuts.
- saute until lightly colored and fragrant. Transfer nuts to the blender.
- wipe out the skillet and increase the heat to medium high. scatter the garlic cloves in teh skillet, turning the cloves occasionally so that they soften and darken on all sides, which takes a few minutes.
- remove all garlic from the skillet and set it aside until cool enough to handle.
- add the tomatoes to the skillet, turning occasionally as they soften and darken. the skins will split a bit during the process.
- remove the tomatoes and set them aside till cool enough to handle.
- remove the skins from the garlic and tomatoes and add both to the blender.
- pour about 1 cup of the stock into the blender. puree the mixture 2 minutes.
- the sauce will become smooth but a little grainy.
- pour the sauce into a large bowl.
- drain the chiles lightly from their cooking liquid, reserving 1 cup of the liquid. place the chiles and about 1/2 cup of the reserved liquid in the blender and puree. Pour the chiles in the bowl with the tomato sauce.
- Add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes. this mixture too will become smooth but a little grainy. pour it into the bowl and stir together.
- wipe out any tomato residue from the skillet and add the remaining oil. warm the oil over medium heat. spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly.
- mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low and simmer for 30 minutes (the sauce can be made ahead and refriegerated for 1 or 2 days or frozen for several months. rewarm before proceeding).
- reserve half of the sauce for another batch of enchiladas or for another use.
- add the turkey to the remaining sauce and simmer together for 15 minutes.
- heat 1 inch of oil in a small skillet till the oil ripples. with tongs, dunk a tortilla in oil long enough for it to go limp, a matter of seconds. don't let the tortilla turn crisp. repeat with remaining tortillas and drain them.
- heat oven to 350. grease a 9 by 13 inch baking dish.
- dip a tortilla into the sauce. top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple of teaspoons each of onion and cheese. roll up the tortillas snug but not tight. transfer the enchilada to the baking dish.
- repeat with the rest of the tortillas and filling. top the enchiladas with any remaining onion and pour the remaining sauce evenly over them. scatter the rest of the cheese over the sauce.
- bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly.
- serve immediately, with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds.
Nutrition Facts : Calories 708, Fat 37.5, SaturatedFat 8.8, Cholesterol 58, Sodium 521.1, Carbohydrate 66, Fiber 11.9, Sugar 15.9, Protein 35.7
More about "turkey enchiladas with mole sauce recipes"
THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (9)Total Time 30 minsCategory Main CourseCalories 214 per serving
- Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
- Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
- Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
TURKEY MOLE ENCHILADAS - BETTER HOMES & GARDENS
From bhg.com
5/5 (6)Total Time 1 hr 30 minsServings 12Calories 431 per serving
- Prepare Quick Mole Sauce: In a large saucepan cook onion, garlic, and salt in 1 Tbsp. hot oil over medium-high heat 3 minutes. Stir in chile peppers, cocoa powder, and cinnamon; cook 30 seconds. Add broth, almond butter, raisins, and zest. Bring to boiling, whisking until nearly smooth. Reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened and reduced to 4 cups, stirring occasionally. Let cool slightly. In a blender, process (in batches, if necessary) until smooth.
- Prepare Enchiladas: Preheat oven to 350º F. In a large bowl combine turkey, 1/2 cup Quick Mole Sauce, and 1 1/2 cups queso fresco; set aside.
- In a large skillet heat 1/3 cup oil over medium-high heat. Fry tortillas in oil until softened and lightly browned (about 30 seconds each); drain on paper towels. Pour 1 cup mole into a pie plate. Pour another 1 cup mole into a 13 x 9-inch baking pan. Dip one tortilla in mole in pie plate to coat, fill with 1/3 cup turkey mixture, and roll up. Place seam side down in baking pan. Repeat with remaining tortillas.
- Pour remaining mole over top. Cover pan with foil. Bake 25 minutes; remove foil. Bake 5 to 10 minutes more. Let stand 10 minutes before serving. Sprinkle with remaining queso fresco, the pepitas, red onion, and cilantro.
TURKEY MOLE ENCHILADAS - THIS IS HOW I COOK
From thisishowicook.com
Reviews 1Servings 4Cuisine MexicanCategory Main Course
ENMOLADAS - MEXICAN ENMOLADAS WITH TURKEY | HANK SHAW
From honest-food.net
GRANNIE GEEK: TURKEY ENCHILADAS IN MOLE - AT MIMI'S …
From atmimistable.com
TURKEY MOLE RECIPE - HOW TO MAKE MEXICAN TURKEY MOLE
From honest-food.net
ENCHILADAS WITH MOLE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 LEFTOVER TURKEY ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
15 MOLE ENCHILADAS RECIPE - SELECTED RECIPES
From selectedrecipe.com
SMOKED TURKEY STACKED ENCHILADAS WITH OAXACAN MOLE SAUCE
From fieryfoodscentral.com
CRANBERRY MOLE SAUCE AND TURKEY ENCHILADAS
From stoneridgeorchards.com
MOLE POBLANO ENCHILADAS | FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
RECIPE: TURKEY ENCHILADAS WITH MOLE SAUCE FOR SANDY
From recipelink.com
RECIPE: TURKEY ENCHILADAS - ALAMEDA COUNTY COMMUNITY FOOD BANK
From accfb.org
15-MINUTE TURKEY ENCHILADAS RECIPE - SERIOUS EATS
From seriouseats.com
WHAT TO SERVE WITH MOLE SAUCE? 7 BEST SIDE DISHES
From eatdelights.com
AT MIMI'S TABLE | CHEESY ENCHILADAS IN MOLE
From atmimistable.com
WEIGHT WATCHERS TURKEY ENCHILADAS - MSN.COM
From msn.com
You'll also love