Creamy Turkey Enchiladas

Follow our step-by-step guide on how to make Creamy Turkey Enchiladas.

1. Step 1

   Preheat your oven to 375°F (190°C) and grease two 9x12 inch baking pans.

2. Step 2

   In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and bell peppers, cooking until the peppers are soft and the onion is translucent, about 10 minutes.

3. Step 3

   Stir in the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook for an additional 5 minutes until the spices are fragrant.

4. Step 4

   Pour in the sour cream and heavy cream, then add the cream cheese. Stir until well combined and cook over low heat until heated through and creamy, about 5 minutes. Remove from heat and let cool for 10-15 minutes, reserving half of the mixture for topping later.

5. Step 5

   In a large bowl, combine the shredded turkey with 2 1/2 cups of shredded Cheddar cheese. Add half of the cooled cream mixture and stir gently to combine. Set aside.

6. Step 6

   In a skillet, heat the vegetable oil over medium heat until hot but not smoking, about 2 minutes. Fry each tortilla one at a time for 20-30 seconds until hot and pliable. Stack the warmed tortillas and cover to keep warm.

7. Step 7

   To assemble the enchiladas, place 1/4 cup of the turkey filling down the center of each tortilla, roll them up, and place seam-side down in the prepared baking dishes. Top with the reserved cream mixture.

8. Step 8

   Bake in the preheated oven for 20-25 minutes, until heated through and the sauce is bubbling and slightly browned.

9. Step 9

   Remove from the oven, sprinkle each dish with about 3/4 cup of shredded Cheddar cheese, and return to the oven for an additional 15 minutes, until the cheese is melted and bubbly. Let stand for 10 minutes before serving.