Recipe: Turkey Enchiladas with Mole Sauce for Sandy

TURKEY ENCHILADAS WITH MOLE SAUCE

FOR THE MOLE SAUCE:
6 dried ancho chilies
1 (14.5 oz.) can stewed tomatoes, drained
1/4 cup sesame seeds, toasted
1 tablespoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/4 teaspoon ground cinnamon
6 cloves garlic, peeled
1/2 small banana
1/2 oz. unsweetened chocolate, melted
1 teaspoon salt, or more, to taste
FOR THE ENCHILADAS:
8 corn tortillas
2 cups shredded cooked turkey
1/4 cup chopped onion
1/2 cup grated Monterey Jack cheese

TO MAKE THE SAUCE:
Place the chilies in a saucepan and cover with water. Bring to a simmer and cook until tender, about 5 minutes. Drain, reserving liquid.

Stem and seed the chilies and place them in a blender with the tomatoes, sesame seeds, oregano, cloves, allspice, cinnamon, garlic, banana, chocolate and salt, plus 1/2 cup of the reserved cooking liquid. Blend until smooth.

Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes. Keep warm.

TO MAKE THE ENCHILADAS:
Preheat oven to 350 degrees. Steam the tortillas until hot and pliable.

Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center. Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese. Roll up and place seam side down in a shallow baking dish. Repeat.

Spoon sauce over the tortillas and bake until heated through, about 15 minutes. Serve immediately.

Yield: 4 servings.