Turkey Enchiladas With Mole Sauce

• 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

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.

ancho chilies, tomatoes, sesame seeds, oregano, ground cloves, ground allspice, ground cinnamon, garlic, banana, chocolate

Taken from cooking.nytimes.com/recipes/721 (may not work)