Turkey Cream Cheese Enchiladas
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
40
Spice
45
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Butter3 tbsps
Olive Oil1 large
Onion (chopped)2 tsps
Kosher Salt2 tsps
Ground Black Pepper2 tsps
Ground Cumin1.5 tsps
Paprika1 cup
Sour Cream1 cup
Heavy Cream5 cups
Turkey (shredded cooked)1.5 cups
Shredded Cheddar Cheese (divided)Directions:
1
Preheat an oven to 375 degrees F (190 degrees C)
2
Grease 2 9x12 inch baking pans
3
Heat the butter and olive oil in a large skillet over medium heat
4
Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes
5
Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika
6
Cook and stir until seasonings start to become fragrant, about 5 more minutes
7
Pour in the sour cream and heavy cream, and add the cream cheese
8
Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes
9
Remove pan from heat and allow mixture to cool about 10 to 15 minutes
10
Divide mixture, and reserve half for topping
11
Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl
12
Add in half of the cooled cream and pepper mixture, and stir lightly to mix
13
Set aside
14
Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes
15
Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable
16
Stack the warmed tortillas and cover to retain heat
17
To assemble the enchiladas, place 1/4 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
18
Top each dish with half of the reserved cream and pepper mixture
19
Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble
20
Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling
21
Let stand about 10 minutes to rest before serving