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Mole Poblano Enchiladas

Monday, 26 May 2008


Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare--in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.


At a glance
Heat Level
New Mexico Red
Main Course
4 to 6

For the Enchiladas:

  • 1 recipe Mole Poblano (see above, without the turkey slices), heated

  • Vegetable oil for frying

  • 1 onion, chopped

  • 8 to 12 corn tortillas

  • 2 to 3 cups shredded turkey

  • ½ pound asadero cheese or Monterey jack cheese, grated

For the Mole:


  • 4 to 6 serving-size slices of raw turkey or chicken

  • 4 dried pasilla chiles (or substitute ancho), stem and seeds removed

  • 4 dried red New Mexico chiles (Sandia, Chimayo or other hot varieties preferred), stems and seeds removed

  • 1 to 2 canned chipotle chiles en adobo

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 medium tomatoes, peeled and chopped

  • 2 tablespoons sesame seeds

  • ½ cup toasted almonds, chopped

  • ½ corn tortilla, torn into pieces

  • 1/4 cup raisins

  • 1/4 teaspoon each: ground cloves, cinnamon, coriander

  • 3 tablespoons lard, or substitute vegetable oil

  • 2 to 3 cups turkey or chicken broth

  • 1 ounce bitter chocolate, or more to taste

  • Freshly ground black pepper and salt to taste


For the Enchiladas:

In a heavy skillet, heat the oil and saute the onion until softened. Remove and drain.

Add additional oil to the skillet to a depth of 1/4 inch and reheat. Lightly fry a tortilla in the oil until softened. Remove and dip the tortilla into the hot mole sauce and place on a baking sheet or oven proof serving dish.

Place some of the turkey on the tortilla and top with some of the sauteed onions and cheese.

Roll up the tortilla ending with the seam remaining on the bottom. Repeat with remaining tortillas. Pour additional sauce over the enchiladas..

Either quickly reheat the enchiladas in a 350 degree oven, under a broiler, or in a microwave oven.

Garnish with additional cheese and serve.


For the Mole:

Preheat a heavy skillet over medium heat and toast the pasilla and New Mexico chiles until they slightly puff., turning them frequently to prevent them from burning. Cover the chiles with hot water and allow them to steep for 10 minutes to soften. Drain the chiles and discard the water.

Put the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander in a blender or food processor. Puree this mixture, adding small amounts of the broth, until the mixture is smooth.

Melt the lard or heat the oil in a large saucepan, and saute the chile puree for 10 minutes over medium hot heat, stirring frequently. Add more broth to the sauce to keep it smooth, and to thin if it gets too thick. Reduce the heat, stir in the chocolate and cook over a very low heat for 30 to 45 minutes, or until the sauce thickens.




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