Turkey In Mole Sauce
|Canned chicken broth||42 Ounce (3 Cans, About 14 Ounce Each, Regular Strength)|
|Cooked turkey/Cooked chicken||6 Cup (96 tbs), boned and skinned and cut into 1/2 by 2 inch pieces|
|Chopped fresh coriander||1⁄4 Cup (4 tbs) (Cilantro)|
|Flour tortillas/Corn tortillas||18|
Prepare mole sauce using canned chicken broth.
Combine mole sauce and turkey in a wide frying pan set over medium heat; cook, uncovered, until sauce is hot and thick.
Add salt to taste, then transfer to a serving dish; top with coriander.
Follow directions for reheating tortillas