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These Turkey Mole Enchiladas turn cooked turkey into a warm, layered Mexican-inspired main course filled with rich mole flavor, melted cheese, sweet fire-roasted corn, and fresh cilantro.
Rather than rolling individual tortillas, this recipe builds the enchiladas in layers using crisp fried tostadas, making the preparation especially straightforward while still creating the comforting character of a baked enchilada dish.
Prepared mole sauce provides the defining flavor, bringing a deep, savory richness to every layer.
The chopped cooked turkey adds a hearty, tender filling, while diced onion contributes a fresh aromatic bite.
Fire-roasted corn brings subtle sweetness and a lightly smoky note that balances the richness of the mole.
A combination of Muenster and cheddar melts throughout the casserole, creating creamy, gooey pockets of cheese around the turkey and vegetables.
The tostadas provide a contrasting texture, becoming surrounded by the sauce and fillings as the dish bakes.
A final layer of mole, cheese, onion, and cilantro gives the top plenty of flavor and creates a satisfying finish after baking.
Ready in about 45 minutes, this recipe is a practical way to use leftover cooked turkey in a dish that feels completely different from a traditional leftover meal.
It can be served as a filling main course and paired with sour cream if desired.
The layered format also makes assembly simple, with the oven doing most of the work once everything is arranged in the pan.
Mole Turkey Enchilada Bake
Ingredients
Equipment
Method
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Pan: Spread a layer of mole sauce across the bottom of a 9-inch baking pan.
- Add the First Tostada Layer: Arrange a layer of fried tostadas over the mole sauce, breaking them as needed so they fit into the pan.
- Build the First Filling Layer: Spread the chopped cooked turkey over the tostadas, followed by the diced onion and fire-roasted corn.
- Add the Cheese: Sprinkle the shredded cheese over the turkey, onion, and corn, then add the chopped cilantro if using.
- Cover with Mole: Spoon mole sauce over the layer and spread it around with the back of a spoon so the filling is covered.
- Create the Second Layer: Repeat the layering process, reserving some mole sauce, cheese, onion, and cilantro for the final topping.
- Finish the Top: Place another layer of tostadas over the filling, then sprinkle with the reserved cheese, onion, and cilantro.
- Add the Final Mole Layer: Spoon the remaining mole sauce over the top and spread it around with a spoon.
- Bake the Enchiladas: Bake at 400°F for 25–30 minutes, until the dish is hot and the cheese is melted.
- Serve: Serve the baked turkey mole enchiladas with sour cream if desired.
Notes
- Use fully cooked, chopped turkey as specified in the original recipe.
- If using frozen fire-roasted corn, thaw it before assembling the enchiladas.
- The Muenster and cheddar combination gives the dish its stated cheesy texture and flavor.
- Break the fried tostadas as needed so they fit neatly into the 9-inch pan.
- Reserve some mole sauce, cheese, onion, and cilantro for the final topping layer.
- Cilantro is optional, so it can be omitted if you prefer.
- Extra mole sauce can be served or drizzled over individual portions if desired.
- Sour cream makes a simple finishing accompaniment.
Chef’s Secret
The key to getting the layers evenly coated is to spread the mole sauce rather than simply spooning it into a few spots.
After adding each layer of tostadas and filling, use the back of a spoon to distribute the mole across the surface before building the next layer.
This helps the sauce reach more of the tostadas as the casserole bakes and keeps the different layers connected.
When arranging the tostadas, break them into smaller pieces where necessary so they cover the pan without forcing them into place.
Saving some sauce, cheese, onion, and cilantro for the top also gives the finished bake a flavorful, well-covered surface.
Serving Suggestions
Serve the turkey mole enchiladas warm with a spoonful of sour cream for a cool, creamy contrast to the rich mole sauce.
Extra mole can be drizzled over individual portions for more of its deep flavor. A little additional chopped cilantro can be used as a fresh garnish if desired.
The layered enchiladas work well as a complete main course, or they can be served alongside simple Mexican-style accompaniments that complement the turkey, corn, cheese, and mole flavors.
Conclusion
These Turkey Mole Enchiladas transform cooked turkey into a rich, cheesy baked meal layered with mole sauce, fire-roasted corn, onion, cilantro, and crisp tostadas.
The 45-minute preparation makes this a practical option when you want a comforting main course without complicated assembly.
Serve it warm with sour cream and extra mole for a satisfying finish.
