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."


2 h servings 571 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  1. 20 Ratings


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. ...

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 ...

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 ...

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...

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 th...

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!

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 Good! I Left out the Chile peppers and exchanged it for a jalapeno pepper (seeded).

NExt time use no sour cream. The sour cream taste was strong...use more garlic maybe?