favored by the family. Eat your spinach (with chicken parmesan) and enjoy it too! A classic recipe with a Popeye-like twist.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 2 – 9×12 inch baking pans, or 22 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
- ½ teaspoon ground chipotle chile pepper
- ½ teaspoon ground ancho chile pepper
- 2 teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 cup sour cream
- ⅓ cup heavy cream
- 1 (8 ounce) package cream cheese, cut into pieces
- 5 cups shredded cooked turkey
- 2 ½ cups shredded Cheddar cheese
- 1 teaspoon hot pepper sauce, or to taste
- 22 (6 inch) corn tortillas
- 1 cup vegetable oil for frying
- 1 ½ cups shredded Cheddar cheese, divided
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease 2 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 onion has turned translucent, 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, 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, about 5 minutes. Remove pan from heat and allow mixture to cool about 10 to 15 minutes. Divide mixture, and reserve half for topping.
- Combine shredded turkey with 2 1/2 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, about 2 minutes. 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. Stack the warmed tortillas and cover to retain heat.
- 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. 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 sauce begins to brown and bubble.
- 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. Let stand about 10 minutes to rest before serving.
Nutrition Facts
| Calories | 571 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 20 g |
| Sodium | 717 mg |
| Sugars | 2 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made these enchiladas with left over smoked turkey and some Mexican cheese mixed with the cheddar. I used just green bell pepper and added some fresh cilantro on top after they baked. They were absolutey delicious ! Now we need to smoke another turkey!
This was a great way to use up leftover turkey! We all liked the smokey taste. I ended up using some jalapeno jack along with the cheddar. The only thing I would do different next time is add some verde salsa to the meat mixture and on the bottom of the pan to even out the flavors a little.
It did not work at all: the meal was sloppy, gluey, tasteless and unappetising in appearance.
We really liked the filling on these enchiladas! I did think it could have used a little more spiciness to it, but hubby was just fine with that. I used flour tortillas because that’s what I had on hand, and I didn’t have a green pepper. I did have some diced green chilis handy, so I added that to the filling. I wanted a little more “stuff” on the top of these. I don’t think the use of all three — the cream cheese, sour cream, and heavy cream — was totally necessary, so if you were short of one you could make it up with the other two. All in all, served with a little salsa on the side, these made a very satisfying meal! Thank you for the recipe!
alot of good reviews but for my personal taste its to cheesy. Obviously alot of people like this recipe and I can see why, but if your into a more rigid healthy diet I would look further
my family loved these made with chicken. going to attempt these with soy chicken strips so I can give them a go.
Very good, I had some left over filling so I mixed cooked rice, chicken broth, and filling. Topped with cheese made a delicious creamy Mexican soup.
We had a huge turkey dinner on Saturday and had plenty of left-over turkey. So, I searched this site and found this recipe. Yummy! It then ended up I babysat our Mexican friend’s 3 children. So the 8 year old wanted to help me cook dinner. This recipe does take some work so it was nice to have the extra hands for stirring, etc. She also taught me how to roll a “mean” enchilada in no time!! I didn’t have yellow or orange peppers but it was still awesome. We will eat these again. We topped them with more sour cream and salsa. I did not heat the tortillas in oil, we just popped them in the microwave for a minute to save time. All I can say is everyone loved these – delicious!
Unbelievably good. I omitted the cumin and doubled up on the onions, Chipolte and ancho chile peppers. By far the very best Enchilada I have ever eaten. Highly recommended.
Very Rich and Creamy!! I still wanted it hearty but did not care for all the different types of peppers, So I kept the Green Peppers and the onion, and added diced tomatoes and black bean, a little fiber doesn’t hurt!! Yummy
Don’t let tje LARGE number of ingredients intimidate you. It’s not difficult at all. This is a great dish for left over turkey. Everyone loved it. Of course it is not low calorie in anyway, but it’s a nice dish for a special occassion. I have also made this with chicken breast. I did not fry the shells either. I didn’t have the 2 types of chilli pepper. I just used traditional. I didn’t use the 3 coloered peppers either.
This recipe is excellent. I made a few changes however to suit my tastes. Instead of the ground chipotle and ancho chilli powder I used 2 tbsp of pureed chipotle chilli’s in adobo sauce. Instead of paprika I used 1 1/2 tsp chilli powder. I put two cups of the cheese in with the turkey meat mixture, but the last half cup for over top. Also when you fry the corn tortillas, use one or two tbsp of oil at a time. You don’t need a lot of oil to soften corn tortillas.
Didn’t use ancho chile powder, just regular but still tasty. Froze these and thawed for later and they had great flavor.
Very Good! I Left out the Chile peppers and exchanged it for a jalapeno pepper (seeded).
i love it. only suggestion is to skip the frying of the tortillas. its fine to microwave them with a damp hand towel on top. takes about 3 minutes for 24 tortillas. the first few on the top may not be great but the ones underneath are pliable.
NExt time use no sour cream. The sour cream taste was strong…use more garlic maybe?
Seasonings and creaminess perfectly complement the turkey flavor. I didn’t have chipotle or ancho powders so I subbed a chopped chipotle in adobo and there was appropriate heat and flavor, I think. Will make again with chicken leftovers too.
This was very tasty and very rich! Love the cumin flavor, and just the right amount of heat from the chipotle/ancho spice. Thanks for the recipe!