Dateline: July 2, 2020 Enchiladas: M & T Mole with Turkey or Tofu

I have neglected making enchiladas.  I have never made them before, but thought I would give it a try.  I had the mole that I made in the freezer, some turkey tenderloins, and some roasted tofu from FreshDirect. 

The biggest surprise was the roasted tofu.  In an enchilada, it was absolutely delicious.  Will do this more often.

Grilled Turkey with Mole for Enchiladas

2 Turkey tenderloins, tendon removed

2 cups Mole sauce, preferably homemade

1.5 cups chicken stock, or stock of your preference

1 sweet onion, sliced thinly

3 anaheim peppers, roasted, peeled, seeded, and chopped

tortillas, I used small corn tortillas and larger flour ones both by Vista Hermosa*.

2 cups grated cheese, I used a mix 50/50 mozzarella and sharp cheddar

1 packet sazon seasoning

2 t adobo seasoning

2 T One-derful Rub, separated

avocado oil, or other high heat oil

Method

1.  Set up grill for direct grilling.  If no grill, use broiler or pan fry.

2.  Sprinkle tenderloins with oil , sazon, adobo, and 1 T One-derful Rub on all sides.  When fire is ready, grill turkey tenderloins until just cooked through, no pink, but still juicy.  Remove and set aside.  

3.  In a saucepan, put in mole and stock.  Bring to a simmer, taste to correct seasonings, if necessary.   

                                              

4.  Put tofu in one bowl and shredded turkey in another.  Add onions and peppers to the turkey, add enough mole to each bowl to moisten and coat all the ingredients.  To the tofu, add other 1 T of rub and mix well.                                                            

grilled turkey and anaheim peppers

Shredded turkey, onions and peppers

5.  Either on stove top, or on grill, warm tortillas to make them pliable and perhaps add some charred bits.  Using one tortilla at a time, dip one side into mole sauce and put mole side down into oiled casserole dish.  (I chose to use 2 small dishes, one with corn and tofu the other with turkey and flour tortillas.)  Add your turkey or tofu.  If you are using small corn tortillas, do not over fill!  Roll the tortilla around the filling, and place seam side down .  Move on to next one, and continue on until all the tortillas are rolled and nestled tightly in the casserole dish.  

tofu corn enchiladas

turkey flour enchiladas

6.  Take remaining mole sauce and spread over the top of the casseroled enchiladas.  Top with cheese, and cover with foil.

7.  Since the grill is lit, I took the casseroles out to the grill and let them bake outside until the cheese was melted and they were heated through.

tofu 

turkey

I have to say, for the first go out of the box, I did pretty darn well.  These tasted great, and the big surprise was the tofu ones!  They will go into the rotation when I made more mole, for sure!

The big issue was in serving, the flour ones tended to fall apart. 

There was enough kick to make me happy, the mole was so flavorful there could have been anything in the tortilla and it would have tasted great!

*My notes on the Vista Hermosa tortillas

The flour ones were spectacular!  The reason for that is they were well oiled.  They were much thinner than other brands I have tried, but the taste was phenomenal.  They were a bit thin for this application and probably should have been doubled, or, since that would be a calorie killer, used in a different setting.  Preferably, one where their taste would shine.

The corn ones are good as well.  I will be using these with more frequency as time goes on.