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!
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?
I’d love it if you follow me on Pinterest and share!
This post contains affiliate links. As an Amazon affiliate I earn from qualifying purchases at no cost to you.Print
This mole enchilada recipe with leftover turkey is simple to make and a family pleaser!
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)
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!
Corn tortillas can also be used in place of tostadas.
Keywords: mole enchiladas, enchiladas mole, chicken enchiladas,