Turkey Enchiladas With Mole Sauce

Ingredients

• 6 dried ancho chilies
• 1 14 1/2 ounce can stewed tomatoes, drained
• ¼ cup sesame seeds, toasted
• 1 tablespoon dried oregano
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• 6 cloves garlic, peeled
• ½ small banana
• ½ ounce unsweetened chocolate, melted

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    121 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 3 grams protein; 0 milligrams cholesterol; 124 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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 the 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.
2. 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.

40 minutes