Left Over Thanksgiving Turkey Enchiladas with Pumpkin Mole
The day after Thanksgiving, use your leftover turkey to make these insanely delicious enchiladas. But before and after the big bird holiday; use shredded chicken instead. The pumpkin mole dances gloriously with the queso fresco and pomegranate seeds, which are optional. This recipe is sure to become a staple in your kitchen too!
ingredients
- 3 tablespoons Vegetable Oil
- 1 medium onion, sliced half moons
- 1 bunch of Kale, stems removed and chopped
- Salt
- 2 cups Shredded Turkey or Chicken
- 12 Corn Tortillas
- Jar SALSAOLOGY Pumpkin Mole Sauce or SALSAOLOGY Ancho Chile & Tamarind Sauce
- ½ cup Pomegranate Seeds (optional)
- ¼ cup Queso Fresco, crumbled or your favorite cheese
method
- (Skip to step 2 if you do not want to include onions and kale in enchilada filling). Heat 1 tablespoon of oil in a pan over medium heat. Add onions and kale and sauté for 3 minutes. Season with salt to taste. Add chicken stock and continue to cook until kale cooks through, approximately 4 minutes. Add shredded turkey or chicken to vegetables and mix together, continue to cook until chicken is warmed through, another 3 minutes. Transfer filling to a bowl and set aside.
- If filling enchiladas with only turkey or chicken, keep aside in a bowl.
- Wrap corn tortillas in a damp paper towel and heat them in the microwave for 1 minute, ensuring all of them are warm and pliable..
- In a small sauce pot, heat SALSAOLOGY Pumpkin Mole Sauce (or SALSAOLOGY Ancho Chile & Tamarind Sauce) with 1/4 cup of water or stock. Pour about 1 cup of the sauce into a skillet or pie dish. Using tongs, dip each tortilla into sauce turning to coat both sides. Place 2 tablespoons of the filling in the center of the tortilla. Roll up tortilla with the seam side down and transfer to a platter. Repeat until all enchiladas are completed.
- Pour remaining sauce over enchiladas and top off with queso fresco and pomegranate seeds for a festive touch over top of enchiladas platter. Serve immediately.
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