"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." — Josh C.
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green bell pepper, chopped
yellow bell pepper, chopped
orange bell pepper, chopped
ground black pepper
ground chipotle chile pepper
ground ancho chile pepper
1 1/2 teaspoons
1 (8 ounce) package
cream cheese, cut into pieces
shredded cooked turkey
2 1/2 cups
shredded Cheddar cheese
hot pepper sauce, or to taste
22 (6 inch)
vegetable oil for frying
1 1/2 cups
shredded Cheddar cheese, divided
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!
NExt time use no sour cream. The sour cream taste was strong...use more garlic maybe?
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.
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 of paprika I used 1 1/2 tsp chilli powder. I put two cups of the cheese in with the turkey meat mixture, but the last half cup for over top. Also when you fry the corn tortillas, use one or two tbsp of oil at a time. You don't need a lot of oil to soften corn tortillas.
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 think. Will make again with chicken leftovers too.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Cream Cheese Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 342
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