Turkey Cream Cheese Enchiladas

Enchiladas are stuffed with a turkey and bell pepper filling with cream cheese and sour cream, all topped with melty Cheddar. This recipe makes two pans.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 675 Calories

Ingredients

• 1 cup sour cream
• 3 tablespoons butter
• 1 cup vegetable oil for frying
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 green bell pepper, chopped
• 2 teaspoons ground cumin
• 1 yellow bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 teaspoon hot pepper sauce, or to taste
• 1 (8 ounce) package cream cheese, cut into pieces
• 5 cups shredded cooked turkey
• 22 (6 inch) corn tortillas
• 0.33333334326744 cup heavy cream
• 2.5 cups shredded Cheddar cheese
• 1.5 teaspoons paprika
• 0.5 teaspoon ground chipotle chile pepper
• 0.5 teaspoon ground ancho chile pepper

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.

Step 2

Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.

Step 3

Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.

Step 4

Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.

Step 5

Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.

Step 6

To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.

Step 7

Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.