For an extra layer of flavor, consider adding a can of diced green chiles to the turkey filling. If you don't have corn tortillas on hand, flour tortillas will work just fine. Adjust the amount of hot pepper sauce to your preferred level of spice. A dash of smoked paprika can also add a delightful smoky note. Make sure your oven is preheated, for the indicated time and temperature for the perfect result.
Turkey Cream Cheese Enchiladas
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PREP TIME25 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs
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SERVING12 People
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VIEWS69
Transform your leftover turkey into a creamy, dreamy fiesta! These enchiladas are packed with flavor and are the perfect comfort food for a cozy night in. They're so good, you might just roast a turkey *specifically* for this recipe.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol132 mg
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Fiber4 g
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Protein29 g
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Saturated Fat17 g
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Sodium599 mg
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Sugar3 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
02
StepHeat 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.
03
StepAdd 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.
04
StepCombine 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.
05
StepHeat 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.
06
StepTo 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.
07
StepBake 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.
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Taurean Goldner
Jun 6, 2025I didn't have all the peppers, so I just used what I had and they still turned out great.
Creola Hirthe
Apr 22, 2025The cream cheese makes the filling so creamy and delicious.
Anastacio Heidenreich
Mar 17, 2025These are so much better than any enchiladas I've had at a restaurant!
Dimitri Russel
Feb 11, 2025I substituted chicken for the turkey and they were just as delicious.
Jaren Trantow
Dec 26, 2024My family loved these! Will definitely be making them again.
Stella Dooley
Dec 21, 2024I added some black beans and corn to the filling, and it was a great addition.
Jennyfer Bartoletti
Dec 12, 2024Super easy to make and a great way to use leftover turkey. 5 stars!
Zita Powlowski
Nov 20, 2024These enchiladas were a huge hit! Everyone loved them and asked for the recipe.
Matilde Balistreri
Oct 22, 2024I made these ahead of time and they baked up perfectly. Great for a party!
Cassandra Swaniawski
Oct 4, 2024The spice blend is perfect, not too overpowering, but just enough kick.