Having leftovers means I get to make these simple turkey mole enchiladas. Some might call this a casserole, and that’s OK, too!
Mole enchiladas, made with prepared mole sauce, are just about the best thing after a big Thanksgiving meal.
I don’t know about you but when Friday rolls around, I’m ready to lay around and work off those calories on the couch! LOL!
But then dinner comes around and we bring out all the leftovers. I LOVE leftovers. So the Friday after Thanksgiving means leftovers.
Saturday we kind of are ready for something else and to Manservant, something else is always Mexican. So move over stuffing. Time for mole enchiladas.
These turkey mole enchiladas are in casserole form. No rolling involved with these. Don’t potchke (Yiddish for don’t fool around or mess with), as my dad used to say.
Some might not even call these enchiladas, but mole casserole isn’t something one often searches for!
I love mole and have written about it before. In this case, there are many options to use when you don’t have time to make your own mole sauce, which is not something I want to do after Thanksgiving!
Mole sauces like Dona Maria, can be found in a jar in the Mexican section of the grocery. There are also brands from Goya and even Kroger had their own version. Amazon has a lot of choices!
All are similar but each has their own nuance. Figure out your fave!
My all time favorite though is one I buy at Savory spice shop, a store that has numerous outlets all over the country. If you love trying new spices, I heartily recommend you check out their store online or in person.
I am not being paid to write this but honestly, their mole powder is divine. Just mix it with water and you have an extremely balanced mole. I adore it and don’t use it often enough!
Their chile powders are also awesome and honestly everything I’ve ever tried from there is amazing. Hint to Manservant; these are perfect gifts!
But back to mole enchiladas. Tostadas, which are already fried, are easily layered up with leftover chopped turkey, onions, roasted corn, cheese and cilantro.
You could use plain corn tortillas but to me they just become very soggy and melt right into the casserole.
Nothing wrong if you like that, but I prefer a bit more texture. Though these don’t stay crunchy, they are what we like!
That’s about it. I buy the fire roasted corn frozen at Trader Joes, grate some cheese-in this case I used Muenster and cheddar- chop some onions and BOOM! Layer it up!
I think I’ll be hoping for more leftover turkey to make these again. But yes! You can use roasted chicken also.
And as for the mole. I used it all in the casserole. Manservant would have liked more to drizzle on top. So next time I will make extra!
And speaking of casseroles, dishes that is, Manservant might take note that I wouldn’t mind a new Mexican casserole dish to bake this in!
Guess we have now officially entered the gift giving season! But before that, please have an amazing Thanksgiving! And make sure to leave some turkey for mole enchiladas!
Need a Few More?
Salsa with Hominy and Blueberries
Chicken with Mole
Mexican Wedding Cookies
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Turkey Mole Enchiladas
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This mole enchilada recipe with leftover turkey is simple to make and a family pleaser!
Ingredients
2 c of your favorite prepared mole sauce plus extra if you want more for drizzling
2 1/2 c chopped cooked turkey
1 c diced onion
2 1/2 c shredded cheese (I used Muenster and cheddar)
1 1/2 c fire roasted corn (I thawed and used the frozen from Trader Joe’s)
4 T chopped cilantro (if you like)
Fried Tostadas (in a package in the Mexican section)
Instructions
Preheat oven to 400.
Place a layer of mole sauce in the bottom of a 9″ pan.
Put in a layer of tostadas. Break to fit if necessary.
Add a layer of turkey, then onion, then corn and then cheese. Sprinkle with cilantro.
Top with mole sauce. Spread around with a spoon.
Layer again reserving some mole, some cheese, onion and cilantro for topping.
Top with tostadas. Sprinkle with cheese and onion and cilantro. Top with mole and spread around.
Bake at 400 for 25-30 minutes.
Serve with sour cream if you like!
Notes
Corn tortillas can also be used in place of tostadas.
mimi rippee
Wednesday 25th of November 2020
Yes!!!!! This is so up our alley!!! Love this idea, and I have everything for it, except for the turkey, which will happen tomorrow! Happy Thanksgiving!
angiesrecipes
Wednesday 25th of November 2020
This look incredible! I have never had a mole enchilada and now I can't wait to try it. A great recipe to use up all the turkey/chicken leftover too.
Gerlinde
Tuesday 24th of November 2020
I love enchiladas and make them all year. I have never made mole sauce and I love the idea of having a powder. Thanks for the tip Abe and have a good Thanksgiving even though we won’t see our loved ones.
sherry
Tuesday 24th of November 2020
this looks so delish Abbe! turkey is not a big thing here in australia but as you say, chicken would be fine here in this dish. Tho saying that ... you can buy turkey at Christmas in the shops... So i usually end up with leftover turkey breast (I just buy a breast for me and the hubster). Enchilada casserole here we come.
John / Kitchen Riffs
Tuesday 24th of November 2020
We love Thanksgiving leftovers too. But eventually we're eager to move on and re-purpose them into something else. Mexican often comes to our minds, too. :-) These turkey enchiladas look terrific. And the mole sounds terrific. Gotta say, though, I didn't know mole powder for making sauce was even a thing. I'm SO going to check that out -- saves a lot of work. Terrific recipe. And I hope you have a terrific Thanksgiving.
Abbe
Tuesday 24th of November 2020
John, you won't be sorry. It is so good!