Turkey Mole Enchiladas

Paleo On The Go

Posted on November 18 2016

Go South of the Border with Turkey Mole

What the heck is Mole? Some people may wonder about a sauce for meat that has chocolate in it. Mole has been around a very long time. It is a traditional sauce from Mexico that is a blend of spices, chili peppers and cocoa. Our Paleo version is rich and flavorful. It's great for turkey leftovers, or for your next bbq. Give it a try today!


AIP Turkey Mole Enchiladas


  • 4 1⁄2 cups chicken broth
  • 3 tablespoons Primal Kitchen Avocado Oil
  • 1 cup finely chopped onion
  • 3 tablespoons chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon ground cinnamon
  • 2 1⁄2 tablespoons chili powder
  • 3 tablespoons arrowroot, diluted in a little water
  • 2 ounces cacao powder
  • 2 cups chopped tomatoes
  • 1 lb. leftover turkey meat, shredded
  • 8 POTG tortillas
  • ½ cup coconut cream
  • ½ cup chopped fresh cilantro


  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, garlic, oregano, tomatoes cumin and cinnamon.
  3. Cover and cook until onion is almost tender, stirring occasionally.
  4. Mix in chili powder and diluted arrowroot, stir for 3 minutes.
  5. Gradually whisk in chicken broth.
  6. Increase heat to medium.
  7. Boil until reduced, about 35 minutes, stirring occasionally.
  8. Remove from heat.
  9. Whisk in cacao.
  10. Stir meat into mole sauce to heat through and serve on warm tortillas with cold coconut cream and chopped cilantro.

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