Turkey Enchiladas With Mole Sauce

Ingredients

• 6 dried ancho chilies
• 1 14 1/2 ounce can stewed tomatoes
• drained
• 1/4 cup sesame seeds
• toasted
• 1 tablespoon dried oregano
• 18 teaspoon ground cloves
• 18 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 6 cloves garlic
• peeled
• 1/2 small banana
• 1/2 ounce unsweetened chocolate
• melted

Instructions

1. To make the sauce, place the chilies in a saucepan and cover with water.
2. Bring to a simmer and cook until tender, about 5 minutes.
3. Drain, reserving the liquid.
4. 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.
5. Blend until smooth.
6. Scrape the mixture into a saucepan, stir in 1/2 cup water and simmer for 5 minutes.
7. Keep warm.
8. To make the enchiladas, preheat oven to 350 degrees.
9. Steam the tortillas until hot and pliable.
10. Place each tortilla on a work surface and arrange 1/4 cup of the turkey in a line down the center.
11. Top with 1/2 tablespoon of the onion and 1 tablespoon of the cheese.
12. Roll up and place seam side down in a shallow baking dish.
13. Repeat.
14. Spoon sauce over the tortillas and bake until heated through, about 15 minutes.
15. Serve immediately.