Gluten Free Turkey Mole Enchiladas Recipe
Still have leftover turkey in the fridge? This Gluten Free Turkey Mole Enchiladas recipe is a fantastic way to turn it into a satisfying dinner, rather than eating microwaved turkey for the second night in a row!
Mole (pronounced mo-lay) is the name for a family of Mexican sauces with a chili pepper base. Moles can be made with all types of chilies and are said to have five classes of ingredients: chilies, sour/acid (tomatoes, tomatillos, etc.), spices, sweet (dried fruits, sugar, etc.), and a thickener (nuts, tortillas, etc.).
The mole sauce in these enchiladas has chipotle peppers (they come canned in adobo sauce), tomatoes, spices such as cumin and allspice, and the thickener comes from a couple torn up tortillas and some Sunbutter, for a nut free alternative. The sweet also comes from the Sunbutter, which has just a hint of sugar to bring out the flavor and balance the saltiness of the sunflower seeds.
- Gluten free nonstick cooking spray
- 2 cups gluten free chicken broth
- 2 (10-ounce) cans tomatoes and chilies (such as RoTel)
- 1/3 cup Creamy Sunbutter
- 1-2 chipotle peppers in adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon allspice
- 14 corn tortillas divided
- 8 ounces cream cheese at room temperature
- 4 cups shredded cooked turkey or chicken
- ½ medium white or yellow onion diced
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon pepper
- 8 ounces cheddar cheese, grated
- Sour cream
- Sliced black olives
Preheat the oven to 350 degrees. Spray a 16x10-inch baking dish with cooking spray.
Combine the chicken broth, canned tomatoes and chilies (with their liquid) Sunbutter, chipotles, chili powder, cumin, allspice, and 2 tortillas (torn into pieces) in a blender and blend until smooth. Pour into a saucepan and heat over medium heat until warm. Ladle some of the sauce into the bottom of the prepared baking dish.
Combine the cream cheese with the shredded turkey, onion, salt, and pepper. Dip a tortilla into the warm sauce briefly. Place the dipped tortilla on a plate, fill with some turkey filling, roll up, and place in the baking dish. Repeat with remaining tortillas and filling. Ladle the rest of the sauce over the enchiladas and top with the grated cheddar cheese. Bake for 25-30 minutes or until the sauce is bubbly and the cheese has melted. Serve with optional toppings.
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