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Mole negro enchiladas

Mole negro enchiladas

The perfect recipe for leftover mole sauce. In Mexico, enchiladas are often served almuerzo, a hearty breakfast that’s usually eaten mid morning.


  • 4 cups mole sauce
  • 2 cups cooked turkey or chicken
  • 8 corn tortillas
  • ½ cup queso fresco or grated cheddar cheese
  • 8 Tbsp 35% cream (opt.)


  • Avocado, sliced
  • Red onion, thinly sliced into rings
  • Sesame seeds, roasted
  • Fresh coriander
  • Sour cream


  1. 1

    Preheat the oven to 325 °F. Heat the sauce and turkey in a pan. If needed, dilute the sauce with water or stock to achieve a thick, creamy consistency.

  2. 2

    Remove the meat.

  3. 3

    Heat each tortilla on a flat, heated surface, then dip in the sauce. Place a piece of turkey, then roll and put in an oven-proof dish.

  4. 4

    Spread the remaining sauce around the stuffed tortillas. Add thick cream and cheese.

  5. 5

    Reheat in the oven for 5 to 10 minutes.

  6. 6

    Serve with the garnishes of your choice.