Mole Enchiladas Recipe

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Mole Enchiladas
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  1. Break the stems off the chiles and remove the seeds. rinse the chiles.
  2. Toast the chiles until fragrant in a large, heavy skillet, turning them frequently. transfer the chiles to a large saucepan and cover with water.
  3. Simmer over medium heat for about 30 minutes, till softened.
  4. While the chiles simmer, toast and roast the other ingredients. toast the sesame seeds over medium heat in the skillet. watch them carefully as they begin to release their fragrance, browning lightly and dancing in the pan. don't let them burn. spoon seeds into a blender.
  5. Toast the anise and cumin seeds in the skillet until fragrant and add them to the blender.
  6. Pour 1 T of the oil into the warm skillet and str in the nuts.
  7. Saute until lightly colored and fragrant. Transfer nuts to the blender.
  8. Wipe out the skillet and increase the heat to medium high. scatter the garlic cloves in teh skillet, turning the cloves occasionally so that they soften and darken on all sides, which takes a few minutes.
  9. Remove all garlic from the skillet and set it aside until cool enough to handle.
  10. Add the tomatoes to the skillet, turning occasionally as they soften and darken. the skins will split a bit during the process.
  11. Remove the tomatoes and set them aside till cool enough to handle.
  12. Remove the skins from the garlic and tomatoes and add both to the blender.
  13. Pour about 1 cup of the stock into the blender. puree the mixture 2 minutes.
  14. The sauce will become smooth but a little grainy.
  15. Pour the sauce into a large bowl.
  16. Drain the chiles lightly from their cooking liquid, reserving 1 cup of the liquid. place the chiles and about 1/2 cup of the reserved liquid in the blender and puree. Pour the chiles in the bowl with the tomato sauce.
  17. Add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes. this mixture too will become smooth but a little grainy. pour it into the bowl and stir together.
  18. Wipe out any tomato residue from the skillet and add the remaining oil. warm the oil over medium heat. spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly.
  19. Mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low and simmer for 30 minutes (the sauce can be made ahead and refriegerated for 1 or 2 days or frozen for several months. rewarm before proceeding).
  20. Reserve half of the sauce for another batch of enchiladas or for another use.
  21. Add the turkey to the remaining sauce and simmer together for 15 minutes.
  22. Heat 1 inch of oil in a small skillet till the oil ripples. with tongs, dunk a tortilla in oil long enough for it to go limp, a matter of seconds. don't let the tortilla turn crisp. repeat with remaining tortillas and drain them.
  23. Heat oven to 350. grease a 9 by 13 inch baking dish.
  24. Dip a tortilla into the sauce. top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple of teaspoons each of onion and cheese. roll up the tortillas snug but not tight. transfer the enchilada to the baking dish.
  25. Repeat with the rest of the tortillas and filling. top the enchiladas with any remaining onion and pour the remaining sauce evenly over them. scatter the rest of the cheese over the sauce.
  26. Bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly.
  27. Serve immediately, with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 955.53 Kcal (4001 kJ)
Calories from fat 517.72 Kcal
% Daily Value*
Total Fat 57.52g 88%
Cholesterol 631.42mg 210%
Sodium 717.15mg 30%
Potassium 1319.2mg 28%
Total Carbs 69.95g 23%
Sugars 17.49g 70%
Dietary Fiber 13.46g 54%
Protein 51.45g 103%
Vitamin C 98.4mg 164%
Vitamin A 5.9mg 197%
Iron 8mg 44%
Calcium 325.2mg 33%
Amount Per 100 g
Calories 152.87 Kcal (640 kJ)
Calories from fat 82.83 Kcal
% Daily Value*
Total Fat 9.2g 88%
Cholesterol 101.02mg 210%
Sodium 114.73mg 30%
Potassium 211.05mg 28%
Total Carbs 11.19g 23%
Sugars 2.8g 70%
Dietary Fiber 2.15g 54%
Protein 8.23g 103%
Vitamin C 15.7mg 164%
Vitamin A 0.9mg 197%
Iron 1.3mg 44%
Calcium 52mg 33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.1
  • 26

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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