The Royal Ridge Fruit FamilyStoneridge Orchards

Masterful Main Dishes

Turkey Enchiladas with Cranberry Mole Sauce


  • 1 can cream of chicken soup
  • 8 oz sour cream
  • 4 oz can of mild green chiles
  • Meat of 1 rotisserie chicken OR 2 cups leftover roast turkey, shredded
  • Salt and pepper
  • 12 corn tortillas
  • Vegetable oil for frying
  • Mole Sauce (see below)
  • Grated cheddar cheese
  • For Mole Sauce:
  • 1 dried ancho chile, stem and seeds removed
  • 1 dried guajilo chile, stem and seeds removed
  • 1/2 cup slivered almonds
  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cinnamon sticks
  • 1 can (1 lb 12 oz) chopped tomatoes
  • 1/2 cup Stoneridge Orchards All Natural Dried Cranberries
  • 1 Tbsp chopped garlic
  • 2 corn tortillas, torn into pieces
  • 2 oz dark chocolate
  • 1/2 tsp cracked red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Make the Mole Sauce:
  2. Heat the olive oil in a large skillet.
  3. Add dried chiles and almonds, stirring until lightly toasted.
  4. Remove chiles and almonds with slotted spoon and place in the bowl of a food processor. Purée until smooth. Set aside.
  5. Add remaining Mole ingredients to the skillet and simmer 15 minutes. Let cool slightly.
  6. Add contents of skillet to the chile mixture in the food processor and purée until a smooth sauce is formed. Set aside.
  7. Combine cream of chicken soup, sour cream, green chiles, and meat in a bowl. Season to taste.
  8. Heat 4 Tbsp oil in medium skillet.
  9. One by one, slip the tortillas into the oil. Cook several seconds, flipping halfway through; tortillas should be coated in oil and no longer have a raw quality.
  10. Lay all fried tortillas on a flat surface.
  11. Evenly distribute filling mixture among tortillas, roll them into tubes and place in 9x13 pan coated in non-stick spray.
  12. Cover enchiladas with Mole Sauce and cheddar cheese.
  13. Bake 20 minutes or until bubbling.
  14. Remove from oven and serve immediately.