Photo: Lily Banse
Mole Enchiladas
6 ingredients
Serves 4.
openrecipes
For an easy variation, make soft tacos by warming the corn tortillas as described in the recipe and reheating the mole mixture separately in a saucepan over medium heat. Spoon the hot turkey mole into each tortilla, passing the cheese, sour cream and avocado slices at the table.
Estimated Nutrition (whole recipe, rough)
877
Calories
62g
Protein
53g
Fat
43g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 corn tortillas
- Canola oil for greasing
- 4 cups turkey breast in mole, with meat shredded (see related recipe at left)
- 1 1/2 cups shredded Monterey jack cheese, plus more for sprinkling
- 6 Tbs. sour cream
- 1 avocado, halved, pitted, peeled and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes