Saturday, December 22, 2018

Turkey/Chicken Enchiladas with Mole Sauce

This red, white and green dish is perfect for the Christmas season.  I must admit I had not planned it that way. Turns out I had a lot of leftover turkey and it was pretty dry. First I made a big batch of turkey soup, then what?  I thought of two of my favorite recipes Butternut Squash Enchiladas and Goat Cheese Stuffed Chicken Breast with Red Chile Mole. Dinner was underway. Easy dinner for me because I had some mole sauce in the freezer.

NOTE: While a great way to use leftover turkey, this recipe would work equally well or better with chicken.

MAKE THE MOLE  (adapted from Vegetarian Cooking for Everyone; I adjusted ingredients based on availibility)

In a dry skillet toast:

1 1/2 t coriander seeds [I use 1 1/2 t ground coriander]
1 1/4 t anise seeds
1 1/4 t cumin
1 1/4 t dried Mexican oregano*

Remove to a plate as soon as herbs smell fragarant.  In a 2 quart saucepan heat:

2 1/2 T vegetable oil [I use 1 T olive oil]

Add:

1 small onion, finely diced [I use 2-3 T of finely diced sweet onion]
1 t minced garlic [Madison adds garlic with the spices]

Cook stirring frequently for about 3 - 4 minutes until the onion is wilted and slightly browned, then add the ground spices and cook for one minute more.  Remove from the heat, let the pan cool for a minute, then stir in:

1/3 c ground mild [I use medium] red chili

Mix, then gradually add 1 1/2 c water.  Return to the stove and bring to a boil, stirring slowly but constantly so that the chili doesn't burn.  It will thicken as it cooks; add an additional 1/4 c water to thin it out if necessary.

Add and stir until it is melted:

1 oz Mexican chocolate. such as Ibarra, coarsley chopped [I use 1 oz unsweetened chocolate plus 1/2 t ground cinnamon or 3 T baking cocoa plus 1/2 t ground cinnamon].

Simmer for 10 minutes then stir in: 

1 t sherry vinegar.

Mole recipe makes about 2 cups, If not all used, it can be frozen for future use.


MAKE THE ENCHILADAS  (Serves two, scale accordingly)

Preheat oven to 450 degrees F. Then finely chop:

1/2 c (or more to go heavy on veggies or omit, extra step and not key to dish ) butternut squash (carrots would work too)

1/4 large sweet onion

6 oz cooked turkey (or chicken)

several sprigs of fresh cliantro*

Toss the squash cubes in olive oil and bake  for about 10 minutes until tender.  Reduce oven to 350 degrees F.

Assemble the enchiladas:

Microwave on high for 30 seconds, two at a time

4 corn tortillas

Place two tortillas on two ovenproof plates that have been lightly greased with olive oil. Spread mole sauce on each tortilla, then 1/4 of the cubed turkey, 1/4 of the chopped onion, and 1/4 of the cubed squash. Roll the tortillas, then turn them 180 degrees so that the seam where the edges of the tortilla meet is on the bottom

Top with more mole sauce and

1 1/2 - 2 oz. crumbled goat cheese, divided 4 ways.

Bake in 350 degree F oven for 12 minutes.

Remove from oven and top with

chopped cilantro

Optional garnishes include:

Avocado, silced thin, divided two ways, chopped cilantro

Arugula or other greens that are good warm.

* I keep chopped cilantro in the freezer.  The frozen cilantro sprinkled directly on the enchiladas (shown in photo) also works well.


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