Pumpkin Mole Chicken Enchiladas
The day after Thanksgiving, use your leftover turkey to make these insanely delicious enchiladas. But before and after the big bird holiday; use shredded chicken instead. The pumpkin mole dances gloriously with the queso fresco and pomegranate seeds. This recipe is sure to become a staple in your kitchen!
- 3 tablespoons Vegetable Oil
- 1 medium onion, sliced half moons
- 1 bunch of Kale, stems removed and chopped
- 2 cups Shredded Chicken or Turkey
- 12 Corn Tortillas
- 12 ounce jar SALSAOLOGY Pumpkin Mole Sauce
- ½ cup Pomegranate Seeds
- ¼ cup Queso Fresco, crumbled
- Heat 1 tablespoon of oil in a pan over medium heat. Add onions and kale and sauté for 3 minutes. Season with salt to taste. Add chicken stock and continue to cook until kale cooks through, approximately 4 minutes. Add shredded chicken to vegetables and mix together, continue to cook until chicken is warmed through, another 3 minutes. Transfer filling to a bowl and set aside.
- Heat 2 tablespoons of remaining oil in a pan over medium high heat. Using tongs, submerge a tortilla in oil, turning once, frying for 5 seconds on each side. Tortilla will slightly puff up and become pliable. Transfer tortilla to a plate lined with paper towels to cool. Repeat for remaining tortillas.
- In a small sauce pot, heat SALSAOLOGY Pumpkin Mole Sauce. Pour about 1 cup of the sauce into a skillet or pie dish. Dip each tortilla into Pumpkin Mole Sauce, turning to coat both sides. Place 2 tablespoons of the chicken and kale filling each in the center of the tortilla. Roll up tortilla with the seam side down and transfer to a platter. Repeat until all enchiladas are completed.
- Pour remaining sauce over enchiladas and top off with queso fresco and pomegranate seeds over top of enchiladas platter. Serve immediately.
mix it up
Use crumbled Feta Cheese if Queso Fresco is unavailable.
Number of servings (yield): 4