Cranberry Mole Turkey Enchilada Stack

An authentic Mexican holiday recipe in honor of Las Posadas that features everyone’s favorite holiday flavors.


  • For Mole Sauce:
  • 4 cups

    low sodium chicken stock, divided

  • 1 (3-ounce) disk

    Mexican Chocolate, grated

  • 1 cup

    almonds, toasted and chopped

  • 2 cups

    dried cranberries

  • 2 tablespoons

    extra virgin olive oil

  • 1 (12-ounce) jar

    HERDEZ® Red Guajillo Chile Mexican Cooking Sauce

  • 1 1/2 teaspoons

    kosher salt

  • 1/2 teaspoon

    freshly ground pepper

  • For Enchiladas:
  • 2 cups

    cranberry almond mole sauce

  • 12

    corn tortillas

  • 1/4 cup

    extra virgin olive oil, divided

  • 2 cups

    chopped sweet onions

  • 2 teaspoons

    kosher salt

  • 1 1/2 teaspoons

    freshly ground pepper, divided

  • 1 teaspoon

    crushed red pepper

  • 4 cups

    chopped roasted turkey leftovers

  • 1/2 cup

    low sodium chicken broth

  • 1 cup

    dried cranberries

  • 4 cups

    baby spinach

  • 1 1/2 tablespoons

    chopped garlic

  • 1 1/2 cups

    crumbled cotija or feta cheese

Print Recipe



  1. In blender, add 2 cups chicken stock, grated chocolate, toasted almonds and cranberries and blend on high 3 minutes or until smooth consistency. Add olive oil to stock pot over medium heat and pour blended mixture into heated pot. Add HERDEZ® Red Guajillo Chile Mexican Cooking Sauce and remaining chicken stock while whisking with other hand. Season sauce with salt and pepper and continue to mix until all combined. Reduce heat to low and simmer 15 minutes. Add salt to taste and remove from heat. Set aside. 

  2. Heat oven 375°F. Grease 10x10-inch baking dish. Brush tortillas with small amount of olive oil on both sides. 

  3. Place large skillet over medium heat. Add 2 tablespoons olive oil. Add onions, ¼ teaspoon salt, ¼ teaspoon pepper, crushed red pepper, sauté 5 minutes. Add turkey, 1½ teaspoon salt, 1 teaspoon pepper, chicken broth, cranberries. Sauté 5 minutes longer. Add spinach and garlic. Sauté 2 minutes. Remove from heat and set aside. 

  4. Spread ¼ cup mole sauce on bottom of greased pan. Spread 4 corn tortillas on bottom of pan, they will overlap. Next spread 1/3 turkey mixture over tortillas, top with 1 cup mole sauce and ½ cup crumbled cheese. Repeat layering twice. Drizzle top layer with 2 tablespoons olive oil. Bake 15 minutes.  Remove from oven. , Cool 5 minutes before slicing.


DOÑA MARÍA® Nopalitos

Tender, flavorful, high-quality cactus to complement your dishes.

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