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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 75 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat an oven to 375 degrees F (190 degrees C). Grease 2 9x12 inch baking pans. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | 6. 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. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	60.0	14.01	1.65	0.15
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
yellow bell pepper	1		chopped	-	-	-	-
orange bell pepper	1		chopped	-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
chipotle chile pepper	1/2	teaspoon	ground	-	-	-	-
ancho chile pepper	1/2	teaspoon	ground	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
paprika	1 1/2	teaspoons		9.729	1.8627	0.4878	0.4447
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
cream cheese	1	package	cut	-	-	-	-
turkey	5	cups	shredded cooked	-	-	-	-
cheddar cheese	2 1/2	cups	shredded	-	-	-	-
pepper sauce	1	teaspoon		-	-	-	-
corn tortilla	22			-	-	-	-
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
cheddar cheese	1 1/2	cups	shredded divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.