Turkey Enmoladas

Quick Turkey Enmoladas

As those of you who know me, and those of you who've been patient enough to read previous ramblings in this blog, I absolutely hate food waste. I don't throw food away if I can help it; some of my Irish family find this odd and jokingly call me the queen of leftovers, so naturally, two weeks after Christmas I am still feeding my dearest and nearest turkey! Normally, Alan always asks - 'what's for dinner today?', nowadays, he asks: 'is the turkey finally all gone?' - the poor thing!

delicious enmoladas

Today, he was a happy man, I cooked the last of the turkey and in his own words, he was nearly sorry that it was the last bit, as he wouldn't have minded another meal like this. Honest, it took 15 minutes to make (Jamie Oliver would be proud) and it tasted delicious! Besides, I finally got a chance to blog about a recipe I often recite to My Mexican Shop customers when they come to the market and ask how to use the ready made Mole sauce we sell in the shop, so beware, this is what I call a LAZY recipe, it's quick, simple and tastes delicious! 

a few ingredients

If you have enough time, you could make the mole from scratch, but to be honest, the ready made sauce tastes good and if I am going through the effort of making mole paste from scratch, I'd rather make it the centre of the meal and not just a sauce. Please use proper corn tortillas as we traditionally do in Mexico, enchiladas made with wheat tortillas are too heavy and soggy and they are far less healthy than the corn tortillas as they contain fat (often partially hydrogenated one) while corn tortillas, apart from being coeliac friendly, they are made with maize flour, water and salt. The flavour is totally different too, so even if you only try this recipe once, make it with  proper corn tortillas. Hope you enjoy it!

Turkey Enmoladas:

makes 15 to 18 enmoladas

Ingredients:

250 grams of leftover turkey or cooked chicken, shredded 

540 gram pack of ready made mole sauce (like this one)

15 corn tortillas (you can buy them here)

2 tsp of sesame seeds

60 grams of strong cheddar cheese grated (optional) 

Onto the Cooking:

1.- Pour the ready made mole sauce into a shallow, non-stick pan and add the shredded turkey to it. Turn on the heat to medium and mix both ingredients until the turkey is well soaked in the sauce.

2.- Heat the turkey mole gently, stirring occasionally until everything is hot, about 5 minutes.

3.- Heat your corn tortillas one at a time in a dry non-stick pan at medium to high heat for about 30 seconds on either side; you will notice the tortilla softening considerably and becoming more flexible. If you have a large pan, you can heat two or three at a time. Keep them warm by wrapping them in a thick tea towel while you heat the rest.

4.- When the sauce is ready and all your tortillas heated, take one tortilla and spoon some of the Turkey mole mixture in the middle of it. Try and put plenty of turkey in it and don't worry if it's a bit messy, it's suppose to be. Fold the tortilla in half and place it in a roasting tin; repeat this step with every tortilla making sure to place them overlapping a little in the roasting tin (see the picture below and this will make sense!).

5.- Spoon some of the leftover mole on top of them and a little to the sides making sure you're not drowning them on it. Top them up with a sprinkle of sesame seeds and the grated cheese.

6.- Put your enchiladas under a preheated grill at 200 Celsius for 5 minutes.

Serve the enchiladas as soon as they're out of the grill with a side of refried beans. I used my favourite ones from the shop, La Sierra Refried Beans but you can make your own refried beans from scratch following my recipe here. Whatever way you choose to make these, they will prove a favourite, super fast family meal.

super quick super or dinner for the family