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Turkey and Cheese Enchiladas

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PREP TIME
25 min
COOKING TIME
75 min
TOTAL TIME
120 min
SERVINGS
12 servings
Dinner
Turkey and Cheese Enchiladas
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon ground ancho chile pepper
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1 cup sour cream
  • 1/3 cup heavy cream
  • 1 (8 ounce) package cream cheese, cut into pieces
  • 5 cups shredded cooked turkey
  • 2 1/2 cups shredded Cheddar cheese
  • 1 teaspoon hot pepper sauce, or to taste
  • 22 (6 inch) corn tortillas
  • 1 cup vegetable oil for frying
  • 1 1/2 cups shredded Cheddar cheese, divided
Instructions
1
Preheat your oven to the desired temperature of 375 degrees F (or 190 degrees C). Next, take some time to grease two 9x12 inch baking pans thoroughly.
2
Heat the butter and olive oil in a large skillet over medium heat. Now, add the chopped onion and bell peppers - specifically, green, yellow, and orange - to the skillet. Continue cooking and stirring until the peppers have softened and the onion has turned translucent, which should take around 10 minutes. Add a pinch of kosher salt, some black pepper, chipotle pepper, ancho pepper, cumin, and paprika to the mix. Keep cooking and stirring until these seasonings start to become fragrant, approximately 5 more minutes.
3
Now, pour in the sour cream and heavy cream. Add some cream cheese to the mixture as well. Stir everything together thoroughly, then cook over low heat until this creamy concoction is heated through and smooth, taking about 5 minutes. Remove the pan from heat and let it cool for around 10 to 15 minutes.
4
Divide this mixture into two portions, and set aside half of it for later use as a topping.
5
In another bowl, combine shredded turkey with 2.5 cups of shredded Cheddar cheese. Add half of the cooled cream and pepper mixture to this bowl, and stir gently to combine everything. Set this aside for now.
6
Heat some vegetable oil in a skillet over medium heat until it's hot but not smoking, approximately 2 minutes. Now, slide one tortilla at a time into the hot oil and allow it to heat through for about 20 to 30 seconds, until it's hot and pliable. Stack these warmed tortillas on top of each other to retain their heat.
7
To assemble the enchiladas, place 1/4 cup of the creamy turkey filling down the center of each tortilla. Roll these up, then place 11 enchiladas seam-side down in each prepared baking dish. Top each dish with half of the reserved cream and pepper mixture.
8
Bake these pans in the oven for 20 to 25 minutes, or until the enchiladas are heated through and the sauce starts to brown and bubble.
9
Remove these pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return them to the oven for a further 15 minutes, or until the topping is melted, browned, and bubbling.
10
Finally, let these enchiladas rest for about 10 minutes before serving.