3
cups shredded leftover turkey or deli rotisserie chicken
1
box (7.4 oz) Old El Paso™ Hard & Soft Taco Shells and Flour Tortillas (12 Count)
2
tablespoons sesame seed
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Steps
1
In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
2
Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.
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This recipe is the perfect solution for leftover Thanksgiving turkey.
Try storing sesame seeds in the freezer to extend their shelf life.
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