Tender roast turkey stuffed into crisp tortillas and served with a rich, complex mole sauce. [Photographs: J. Kenji Lopez-Alt]
Supposing that you’ve got yourself a big ‘ol pile of leftover turkey sitting in the fridge, and right next to it happens to be a batch of the mole poblano you made a few weeks back. There’s only one possible outcome to this situation: turkey and mole enchiladas (or, if you want to get really technical about it, enmoladas). There are dozens of ways to make enchiladas, and while most have you roll up fillings in corn tortillas, cover them with sauce, and bake them until hot, when I’m in a hurry (as is often the case around lunch time with leftovers), I fall back on this quick stovetop technique I learned from a Mexican woman in her kitchen in Baja.
Why this recipe works:
- Roast turkey and mole sauce are a classic Mexican combination.
- An easy stove-top method delivers tasty results in just 15 minutes.
Note: You can use store-bought mole or any other enchilada-style salsa for this dish, such as this Salsa Verde. Mexican crema can be found in Latin markets or most large supermarkets. If unavailable, combine, 1/2 cup milk and 1/2 cup sour cream in a small bowl and whisk together. Season with salt.
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- 4 to 8 soft corn tortillas, warmed in the microwave or in a foil-wrapped pouch in the oven or toaster oven
- 1 1/2 ounces picked roast turkey meat per tortilla
- 3 tablespoons vegetable or canola oil
- Kosher salt
- 1/4 cup homemade or store-bought mole poblano per tortilla (see note)
- 1 tablespoon Mexican-style crema per tortilla (see note)
- Crumbled cotija cheese for serving
- Sliced white onions for serving
- Chopped fresh cilantro leaves for serving
- Lime wedges, for serving
Place a single tortilla on a cutting board. Add 1 1/2 ounce of turkey meat. Roll tightly into a cigar shape and rest on seam. Repeat with remaining tortillas and turkey.
Heat oil in a cast iron or non-stick skillet over medium-high heat until shimmering. Reduce heat to medium. Add enchiladas seam-side-down in a single row (you may have to work in batches). Cook without moving until crisp on first side, 2 to 3 minutes. Carefully turn with tongs or a slotted spatula and cook on second side until crisp.
Remove from pan and drain on paper towels. Season with salt immediately. If cooking in batches, cooked enchiladas can be held in a 200°F oven while you cook the second batch.
To serve, spread half of sauce on a plate. Top with enchiladas and spoon remaining sauce on top. Drizzle with crema. Sprinkly with cotija, onions, and cilantro. Serve immediately with lime wedges.
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