Left Over Thanksgiving Turkey Enchiladas with Pumpkin Mole

Pumpkin Mole Chicken Enchiladas

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!



  1. (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. 
  2. If filling enchiladas with only turkey or chicken, keep aside in a bowl.
  3. 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..
  4. 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.
  5. 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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