Turkey Cream Cheese Enchiladas

Turkey Cream Cheese Enchiladas

Josh C. 1

"I created this recipe as a way to use the leftover turkey from Thanksgiving. My wife liked it so much that it's now become a staple of our after-Thanksgiving days. The turkey can be replaced with chicken and made any other time."

Ingredients 2 h {{adjustedServings}} servings 571 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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Reviews 16

  1. 20 Ratings

Mother Ann

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!


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.


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.