Turkey Mole Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 370.7
- Total Fat: 19.7 g
- Cholesterol: 42.5 mg
- Sodium: 709.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 5.6 g
- Protein: 18.0 g
View full nutritional breakdown of Turkey Mole Enchilada Casserole calories by ingredient
Introduction
Adapted from 12 Tomatoes online. Adapted from 12 Tomatoes online.Number of Servings: 12
Ingredients
-
2 turkey tenderloins, cooked and cut into bite size pieces, at least 3 cups
2 cups pinto beans, cooked or canned and drained
10 (6-inch) corn tortillas
4 cups Mexican blend shredded cheese
3 cups of chicken broth
1 jar Dona Maria Mole Mexican Sauce
Optional: sour cream and sliced avocado for serving
Tips
If you have difficulty buying turkey tenderloin, feel free to substitute cooked shredded chicken. Also, you may use turkey broth instead of chicken broth in my recipe.
Directions
Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth.
Pour 1/2 cup of the mole sauce into the prepared baking dish and line bottom with tortilla halves--i used 2 whole halves and one broken in half. I used small pieces to fill in blank spaces.
Top with 1 cup of the turkey and 1 cup of beans and cover with 3/4 cup of the mole sauce. Top with 3/4 cup of the cheese. Repeat with another layer of tortillas, beans , mole sauce, and cheese.
Add one more layer of tortillas, turkey, mole sauce, and cheese. (You may have some sauce leftover.) Add a final layer of cheese, covering as though it were a lasagna
Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese has melted.
Let sit 5 minutes before serving. Garnish with sour cream and avocado, if using. You may even decorate with fresh cilantro leaves, thinly sliced red onion. Enjoy!
Serving Size: 12 servings
Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth.
Pour 1/2 cup of the mole sauce into the prepared baking dish and line bottom with tortilla halves--i used 2 whole halves and one broken in half. I used small pieces to fill in blank spaces.
Top with 1 cup of the turkey and 1 cup of beans and cover with 3/4 cup of the mole sauce. Top with 3/4 cup of the cheese. Repeat with another layer of tortillas, beans , mole sauce, and cheese.
Add one more layer of tortillas, turkey, mole sauce, and cheese. (You may have some sauce leftover.) Add a final layer of cheese, covering as though it were a lasagna
Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes, until cheese has melted.
Let sit 5 minutes before serving. Garnish with sour cream and avocado, if using. You may even decorate with fresh cilantro leaves, thinly sliced red onion. Enjoy!
Serving Size: 12 servings
