How To Make Turkey Cream Cheese Enchiladas
These cream cheese enchiladas are made with shredded turkey leftovers put together with a decent amount of cream, finished off with melted cheese on top.
- 3tbspolive oil
- 1large onion,chopped
- 1green bell pepper,chopped
- 1yellow bell pepper,chopped
- 1orange bell pepper,chopped
- 2tspkosher salt
- 2tspground black pepper
- ½tspground chipotle chile pepper
- ½tspground ancho chile pepper
- 2tspground cumin
- 1cupsour cream
- ⅓cupheavy cream
- 8ozcream cheese,(1 package) cut into pieces
- 5cupsturkey,cooked, shredded
- 2½cupscheddar cheese,shredded
- 1tsphot pepper sauce,or to taste
- 22corn tortillas,6 inches
- 1cupvegetable oil,for frying
- 1½cupscheddar cheese,shredded, divided
Preheat an oven to 375 degrees F. Grease two 9×12-inch baking pans.
Heat the butter and olive oil in a large skillet over medium heat.
Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and the onion has turned translucent for about 10 minutes.
Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings start to become fragrant for about 5 more minutes.
Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine, and cook over low heat until mixture is heated through and creamy for about 5 minutes.
Remove pan from heat and allow the mixture to cool for about 10 to 15 minutes. Divide mixture, and reserve half for topping.
Combine shredded turkey with 2½ cups of shredded Cheddar cheese in a large bowl. Add in half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking for about 2 minutes.
Slide one tortilla at a time into the oil and allow to heat through for about 20 to 30 seconds until the tortilla is hot and pliable. Stack the warmed tortillas and cover to retain heat.
To assemble the enchiladas:
Place ¼ cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish.
Top each dish with half of the reserved cream and pepper mixture. Bake the pans in the oven for 20 to 25 minutes until enchiladas are heated through and the sauce begins to brown and bubble.
Remove the pans from the oven, sprinkle each with about ¾ cup of shredded Cheddar cheese, and return to the oven to finish baking for about 15 more minutes, until topping is melted, browned, and bubbling.
Let stand for about 10 minutes to rest before serving.
- Calories: 720.12kcal
- Fat: 57.27g
- Saturated Fat: 20.49g
- Trans Fat: 0.81g
- Monounsaturated Fat: 25.09g
- Polyunsaturated Fat: 6.34g
- Carbohydrates: 25.58g
- Fiber: 3.74g
- Sugar: 3.13g
- Protein: 28.01g
- Cholesterol: 134.33mg
- Sodium: 618.28mg
- Calcium: 395.86mg
- Potassium: 413.03mg
- Iron: 1.75mg
- Vitamin A: 307.06µg
- Vitamin C: 50.62mg
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