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
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.
Remove the meat.
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.
Spread the remaining sauce around the stuffed tortillas. Add thick cream and cheese.
Reheat in the oven for 5 to 10 minutes.
Serve with the garnishes of your choice.