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Winter Squash & Turkey Enchiladas with Cranberry Mole

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Enchiladas

2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
salt and pepper
2 cups (450gm) canned pumpkin puree or homemade winter squash puree (such as butternut, acorn, buttercup, etc, or any combination)
2 cups (8oz) chopped, cooked skinless turkey breast
1/4 cup finely chopped cilantro
12 corn tortillas
1 oz manchego cheese, grated
1 cup cranberry mole (recipe follows)

Preheat oven to 425F.

Heat olive oil in a skillet over medium-low heat. Cook onions for about 10 minutes, until softened. Season with cumin, coriander, salt and pepper; stir and cook for one minute more.

Add the onions to a mixing bowl with the squash puree, turkey, and cilantro. Mix to combine.

Set a small, dry skillet over medium-low heat. Working with one tortilla at a time, place it in the skillet for about 15-20 seconds, turning once. Place about 1/4 cup filling onto the tortilla, roll securely, and place it seam-side down in a 9x13" baking dish. Repeat with remaining tortillas.

Spread the cranberry mole sauce evenly over the stuffed tortillas and top with the grated cheese. Cover tightly with foil, and bake for 15 minutes. Remove foil and continue baking for 5-8 minutes, until cheese is melted and lightly browned.

Nutritional Info
Servings Per Recipe: 4 (serving size = 3 enchiladas)
Amount Per Serving
Calories: 436.7
Total Fat: 13.3 g
Cholesterol: 37.5 mg
Sodium: 351.1 mg
Total Carbs: 57.7 g
Dietary Fiber: 8.4 g
Protein: 18.0 g


Cr
anberry Mole

10 dried chiles, any combination of New Mexico, pasilla and/or ancho
1/2 cup dried cranberries
4 tomatillos, papery husks removed, rinsed and halved (see Ingredient notes)
2 plum tomatoes, halved
1 oz cashews
1 teaspoon canola oil
1 small, very ripe, almost black plantain, (about 10 ounces), peeled and thinly sliced (see Ingredient notes)
3 cloves garlic, peeled and halved
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 cups reduced-sodium chicken or vegetable broth
1 ounce bittersweet chocolate, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Set a kettle of water over high heat. Meanwhile, cut the dried chiles in half, remove the seeds, and tear the skin into large chunks. Place in a bowl with the dried cranberries. When water bowls, pour enough into the bowl to cover. Set aside.

Set oven rack to top level and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomatoes and tomatillos cut side down on the sheet, and broil for about 8 minutes, until skins are charred. Transfer to a food processor along with any juices accumulated in the pan.

Meanwhile, heat a small skillet over medium heat. Toast the cashews for a few minutes, until fragrant. Add to the food processor.

Add the oil to the same pan and cook the plantain slices for 2-3 minutes per side, until lightly browned. Add these to the food processor.

Finally, saute the garlic in the same pan for about one minute, until fragrant and lightly browned. Add this to the food processor as well.

Drain the chiles and cranberries and add to the food processor along with the cinnamon, allspice, cloves, and one cup of the broth. Process until completely smooth.

Transfer the puree to a saucepan over medium-high heat. Stir in the remaining broth, the chocolate, salt, and pepper. Bring to a boil, stirring constantly, then reduce heat and simmer, uncovered, for about 10 minutes, until slightly thickened. Adjust seasonings to taste.

Makes 4 cups; nutritional information is per 1/4 cup serving.

Nutritional Info
Servings Per Recipe: 16
Amount Per Serving
Calories: 57.8
Total Fat: 2.1 g
Cholesterol: 0.0 mg
Sodium: 73.7 mg
Total Carbs: 10.0 g
Dietary Fiber: 1.1 g
Protein: 0.9 g
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