For an easy variation, make soft tacos by warming the corn tortillas as described in the recipe and reheating the mole mixture separately in a saucepan over medium heat. Spoon the hot turkey mole into each tortilla, passing the cheese, sour cream and avocado slices at the table.
- 8 corn tortillas
- Canola oil for greasing
- 4 cups turkey breast in mole, with meat shredded (see related recipe at left)
- 1 1/2 cups shredded Monterey jack cheese, plus more for sprinkling
- 6 Tbs. sour cream
- 1 avocado, halved, pitted, peeled and sliced
Soften the tortillas
Preheat an oven to 375°F.
Warm a heavy fry pan over medium heat. One at a time, soften the tortillas by placing them in the pan for about 15 seconds per side, taking care not to burn them.
Prepare the enchiladas
Lightly oil a baking dish large enough to hold 8 enchiladas side by side. Set aside about 1/4 cup of the mole (without turkey) and enough cheese to use for topping the enchiladas. Spread a scant 1/2 cup of the turkey mole down the center of a tortilla, sprinkle the filling with about 3 Tbs. of the cheese, roll up the tortilla and place it, seam side down, in the dish. Repeat until you have formed all 8 enchiladas. Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake the enchiladas
Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of 4 plates, garnish with the sour cream and avocado slices, and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).