I created this recipe as a way to use the leftover turkey from Thanksgiving My wife liked it so much that its now become a staple of our afterThanksgiving days The turkey can be replaced with chicken and made any other time
Prep Time
20 mins
Dificult
Medium
Servings
2 hrs
Ingredients
Instructions
Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 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.
