The Enchiladas

The first step, of course, was to poach the turkey. a) to get the turkey cooked, moist and tender, and b) to get the stock that was used in the molé. Of course, all done from scratch. The turkey was poached Thursday night, molé made Friday night and enchiladas put together Saturday night.

This is the pulled turkey with some of the molé mixed in.

The method was to line a baking dish with molé. Take a premade totilla from yesterday and deep fry gently in oil for a few seconds. Immediately soak it in another pot with molé in it. Put it into the baking dish, scoop in a table spoon of the turkey mix and some grated Mexican cheese (like mozzarella), and roll up. Line many such up until the dish is full.

Sprinkle with more cheese and bake for about 40 minutes at 350F.

We made 2 such dishes full.