Turkey Cream Cheese Enchiladas

Ingredients

• 3 tablespoons butter
• 3 tablespoons olive oil
• 1 large onion , chopped
• 1 green bell pepper , chopped
• 1 yellow bell pepper , chopped
• 1 orange bell pepper , chopped
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 0.5 teaspoons ground chipotle chile pepper
• 0.5 teaspoons ground ancho chile pepper
• 2 teaspoons ground cumin
• 1.5 teaspoons paprika
• 1 package cream cheese , 8 ounce
• 1 cup sour cream
• 0.33 cups heavy cream
• 5 cups shredded cooked turkey
• 4 cups shredded Cheddar cheese , divided
• 1 teaspoon hot pepper sauce , or to taste
• 22 corns tortillas , 6 inch
• 1 cup vegetable oil for frying

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.

2. 2

   Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.

3. 3

   Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.

4. 4

   Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.

5. 5

   Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.

6. 6

   To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.

7. 7

   Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.