Ingredients

• 1 tablespoon olive oil
• 1 large onion , diced
• 1 teaspoon salt , divided
• 2 poblanos peppers , diced
• 1 red bell pepper , diced
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 , 7 ounce
• 3 cups diced cooked turkey , or more to taste
• 1 , 8 ounce
• 1 , 15.5 ounce
• 1.5 cups chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.
3. 3 Stir turkey and ½ Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.
4. 4 Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; spoon over turkey filling. Scatter remaining ½ Cheddar cheese on top.
5. 5 Bake in the preheated oven until topping is browned and a toothpick comes out clean, 45 to 60 minutes.

Nutrition per serving