Turkey Enmoladas

Recipe Tabs


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!

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  customers when they come to the market and ask how to use the we sell in the shop, so beware, this is what I call a LAZY recipe, it's quick, simple and tastes delicious! If you have enough time, you could make , 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. Enjoy!


Pour the ready made mole sauce into a non-stick pan and add the shredded turkey to it. Turn the heat to medium and mix both ingredients well until the turkey is completely soaked in mole sauce. Heat the turkey mole gently, stirring occasionally until everything is hot, about 5 minutes.


Heat the corn tortillas one at a time in a dry, non-stick pan at medium to high heat for about 40 seconds on each 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.


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 or oven proof dish. Repeat this step with every heated tortilla making sure to place them overlapping a little in the roasting tin.


Spoon the rest of the leftover mole sauce on top of the tacos and a little ot the sides; make sure you're not drowning them on it. Top them up with a sprinkle of sesame seeds and the grated cheese and put under a pre-heated grilled at 200° Celsius for 5 minutes or until the cheese has melted.


Serve the Turkey Enmoladas as soon as they're out of the grill with a side of warm refried beans. I used my favourite tinned ones from the shop, but you can make your own following my recipe. Whatever way you choose to serve these Turkey Enmoladas, they are a very tasty and quick family meal perfet for leftover turkey or chicken meat. Hope you enjoy it!