Left Over Thanksgiving Turkey Enchiladas with Pumpkin Mole

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, which are optional. This recipe is sure to become a staple in your kitchen too!

ingredients

• 3 tablespoons Vegetable Oil
• 1 medium onion, sliced half moons
• 1 bunch of Kale, stems removed and chopped
• Salt
• 2 cups Shredded Turkey or Chicken
• 12 Corn Tortillas
• Jar SALSAOLOGY Pumpkin Mole Sauce or SALSAOLOGY Ancho Chile & Tamarind Sauce
• ½ cup Pomegranate Seeds (optional)
• ¼ cup Queso Fresco, crumbled or your favorite cheese

method

1. (Skip to step 2 if you do not want to include onions and kale in enchilada filling). 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 turkey or 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. 
2. If filling enchiladas with only turkey or chicken, keep aside in a bowl.
3. Wrap corn tortillas in a damp paper towel and heat them in the microwave for 1 minute, ensuring all of them are warm and pliable..
4. In a small sauce pot, heat SALSAOLOGY Pumpkin Mole Sauce (or SALSAOLOGY Ancho Chile & Tamarind Sauce) with 1/4 cup of water or stock. Pour about 1 cup of the sauce into a skillet or pie dish. Using tongs, dip each tortilla into sauce turning to coat both sides. Place 2 tablespoons of the filling 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.
5. Pour remaining sauce over enchiladas and top off with queso fresco and pomegranate seeds for a festive touch over top of enchiladas platter. Serve immediately.