1½ pounds smoked turkey meat,
1 onion shredded, julienned and then caramelized
1 bunch cilantro, chopped
8 ounces queso Oaxaca, grated, divided
4 ounces cotija cheese, grated, divided
3 ounces cream cheese
4 ounces mole
20 corn tortillas
1 cup canola oil
Salt and pepper to taste
For serving: Black beans ½ quart guacamole or sliced avocados ½ quart pico de gallo 8 ounces crema fresca
Preheat the oven to 350 F.
Shred turkey meat and combine with caramelized onions, cilantro, 4 ounces queso Oaxaca cheese, 2 ounces cotija cheese and mole. Season mixture with salt and pepper and set aside. Next, toast tortillas on griddle, brush both sides with mole then dip into hot canola oil to make tortillas soft. Place turkey and cheese filling on tortillas and roll into enchiladas. Place enchiladas seam side down into a glass baking dish. Cover with mole and top with 4 ounces queso Oaxaca.
Bake in 350 F oven until hot and cheese is melted. Serve over black beans and top with pico de gallo, avocado or guacamole, crema fresca and reserved cotija cheese.