This is one of those two in one recipes. In a previous post I showed you how to make Turkey in mole sauce. this is what we do with the left overs. If you plan on making the enchiladas right away then just store the meat in the refrigerator. If not you can freeze the meat or make this whole recipe and freeze it. This would be a great frozen meal for those times where you just cant cook.
4 cups shredded Turkey Breast in Mole
8 tortillas (I used flour)
Canola oil for the baking dish
1/2 cup (8 oz) Queso Fresco or Monterey jack cheese
Sour cream and avocado optional
Preheat oven to 375
Warm a heavy frying pan over medium heat. One at a time soften the tortillas by placing them in the pan for about 15 seconds .
Lightly oil a baking dish large enough to hold 8 enchiladas side by side. Set aside about 1 cup of the mole (without the turkey) and enough cheese to use for topping the enchiladas.
This is what that Queso fresco looks like if you cant get this, or do not like it grated Monterey jack cheese works just as well. This cheese crumbles like a feta.
Anyway, grate your cheese or crumble it. I got the grater out and started to go to town, and it just crumbled in my hand. Oh well. I will know next time.
Spread a tablespoon or two of mole down the center of each tortilla, sprinkle the filling with about 3 tablespoons 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 enchilada and sprinkle with the remaining cheese.
Bake the enchiladas until the filling is bubbling and the cheese is melted and golden about 20 minutes.