Jump to recipeFrom: Woman's Day US
Yields:
6
Prep Time:
25 mins
Total Time:
50 mins
Cal/Serv:
599
You won't recognize your Thanksgiving leftovers in this cozy dish. The amazing mole sauce is easy and affordable, and has all the delicious flavors of our Texas roots. — Crystal and Sandy
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Ingredients
- 6 dried ancho chiles
- 1 cup vegetable oil
- 1 Tbsp. vegetable oil
- 1 medium onion
- 6 clove garlic
- 1 can diced tomatoes
- 1/2 ripe banana
- 1/2 cup roasted pepitas (hulled pumpkin seeds) or sunflower seeds
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 0.13 tsp. coriander
- Kosher salt
- pepper
- 0.33 cup semisweet chocolate chips
- 12 small corn tortillas
- 2 cups shredded cooked turkey or rotisserie chicken
- 1 cup Chopped fresh cilantro
- 8 oz. Monterey Jack cheese
Directions
- Step 1Heat oven to 350 degrees F. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the onion and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add the garlic and cook, stirring, for 2 minutes.
- Step 2Transfer the onion mixture to a blender (reserve the skillet). Add the tomatoes (and their juices), banana, pepitas, chiles or chili powder, cinnamon, allspice, coriander (if using), 1 teaspoon salt, 1/8 teaspoon pepper and 1/2 cup water (or chile cooking liquid, if using). Blend until smooth.
- Step 3Return the mixture to the skillet. Stir in the chocolate chips and 1 1/2 cups water and simmer until the chocolate has melted and the mixture has slightly thickened, 8 to 10 minutes. Keep warm.
- Step 4Warm the tortillas: Either, heat the remaining vegetable oil in a skillet over medium heat until warm; turn off the heat, then, working with 1 tortilla at a time, place it in the oil for 5 seconds (the tortilla should be flexible, not brown or crunchy); transfer it to a cutting board and repeat with the remaining tortillas. Or, wrap the tortillas in a damp paper towel and microwave on high until pliable, 30 seconds.
- Step 5Spread 1/2 cup of the warm sauce in two small baking dishes or a 13- by 9-inch baking dish. In a large bowl, combine the turkey, cilantro, 1/2 cup sauce and 1 cup cheese. Roll the turkey mixture in the tortillas (about 1/4 cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until the cheese is melted and the filling is heated through, 20 to 25 minutes. Top with pepitas and cilantro before serving, if desired.
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