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.
