Turkey Cream Cheese Enchiladas: A Delicious Twist on a Classic Dish
When it comes to comfort food, few dishes can compare to enchiladas. The combination of tender meat, flavorful spices, and melted cheese is simply irresistible. And if you’re looking to switch things up a bit, why not try making turkey cream cheese enchiladas? This delightful twist on a classic dish will have your taste buds dancing with joy.
Why Choose Turkey?
One of the main reasons to opt for turkey in your enchiladas is its lean and healthy nature. Turkey is a great source of lean protein, making it an excellent choice for those who are watching their calorie intake or looking to maintain a healthy lifestyle. Additionally, turkey has a mild flavor that pairs well with a variety of spices, making it a versatile option for creating delicious enchiladas.
Adding Cream Cheese for Creaminess
Now that we’ve established why turkey is a great choice, let’s talk about the cream cheese. Adding cream cheese to your enchiladas brings a creamy and rich texture to the dish. The tanginess of the cream cheese complements the savory flavors of the turkey and spices, creating a perfect balance of flavors. It also adds a luscious melt-in-your-mouth element that will leave you craving for more.
A Symphony of Flavors
When making turkey cream cheese enchiladas, it’s essential to pay attention to the spices and seasonings. The combination of cumin, chili powder, garlic, and onion powder adds depth and complexity to the dish. These flavors work in harmony with the turkey and cream cheese, creating a symphony of flavors that will satisfy even the most discerning palates.
Getting Creative with Fillings
While the turkey and cream cheese are the stars of the show, you can get creative with your enchilada fillings. Adding sautéed vegetables like bell peppers, onions, and zucchini can add a delightful crunch and freshness to the dish. You can also experiment with different types of cheese, such as Monterey Jack or Pepper Jack, to add an extra kick of flavor.
Wrapping it All Up
Once you have your filling ready, it’s time to wrap it all up in tortillas. Corn tortillas are the traditional choice for enchiladas, but you can also use flour tortillas if you prefer. Just make sure to warm them up before assembling the enchiladas to prevent them from cracking. Roll up the tortillas with the filling inside, and place them in a baking dish.
The Finishing Touch: Cheese and Sauce
No enchilada is complete without a generous amount of cheese and sauce. Sprinkle shredded cheese on top of the enchiladas, covering them completely. This will create a gooey and cheesy topping that will melt to perfection in the oven. Lastly, pour your favorite enchilada sauce over the enchiladas, ensuring they are well-coated.
Baking and Serving
Pop the baking dish into a preheated oven and bake the enchiladas until the cheese is melted and bubbly, and the sauce is hot and flavorful. Once they are done, remove them from the oven and let them cool slightly before serving. Garnish with fresh cilantro, sliced jalapenos, and a dollop of sour cream for an extra burst of flavor.
Conclusion
Turkey cream cheese enchiladas are a delightful twist on a classic dish. The combination of lean turkey, creamy cream cheese, and flavorful spices creates a symphony of flavors that will leave you craving for more. Get creative with your fillings and enjoy the process of making these enchiladas from scratch. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress.
FAQs
1. Can I use chicken instead of turkey?
Yes, you can substitute chicken for turkey in this recipe. The flavors will still be delicious!
2. Are corn tortillas better than flour tortillas for enchiladas?
Both corn and flour tortillas work well for enchiladas. It’s a matter of personal preference.
3. Can I make turkey cream cheese enchiladas ahead of time?
Absolutely! You can prepare the enchiladas in advance and bake them when you’re ready to serve.
4. Are there any vegetarian options for the filling?
Yes, you can omit the turkey and add more vegetables like roasted butternut squash or sautéed mushrooms.
5. Can I freeze the leftover enchiladas?
Yes, you can freeze the leftover enchiladas for future meals. Just make sure to wrap them tightly in foil or a freezer-safe container.
6. What can I serve with turkey cream cheese enchiladas?
Some popular options include Mexican rice, refried beans, or a fresh green salad.
7. Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses to find your favorite combination.
8. Are turkey cream cheese enchiladas spicy?
The level of spiciness can be adjusted to your liking. Add more or less chili powder depending on your preference.
Turkey Cream Cheese Enchiladas
Ingredients
- 3 tbsp butter
- 3 tbsp olive oil
- 1 large onion , finely chopped
- 1 green bell pepper , finely chopped
- 1 yellow bell pepper , finely chopped
- 1 orange bell pepper , finely chopped
- 2 tsp kosher salt
- 2 tsp ground black pepper
- ½ tsp ground chipotle chili pepper
- ½ tsp ground ancho chili pepper
- 2 tsp ground cumin
- 1 ½ tsp paprika
- 1 cup sour cream
- ⅓ cup heavy cream
- 1 package (8 oz) cream cheese , cut into small pieces
- 5 cups cooked turkey , shredded
- 2 ½ cups Cheddar cheese , shredded
- 1 tsp hot pepper sauce (adjust to taste)
- 22 (6 inch) corn tortillas
- 1 cup vegetable oil for frying
- 1 ½ cups Cheddar cheese , shredded (divided)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C) and grease 2 baking pans (9x12 inch).
- In a large skillet over medium heat, heat the butter and olive oil. Add the onion and chopped green, yellow, and orange bell peppers. Cook and stir until the peppers have softened and the onion is translucent, approximately 10 minutes.
- Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until the seasonings become fragrant, approximately 5 minutes.
- Pour in the sour cream and heavy cream, and add the cream cheese. Stir well to combine and cook over low heat until the mixture is heated through and creamy, approximately 5 minutes. Remove the pan from the heat and let the mixture cool for about 10 to 15 minutes. Divide the mixture in half, reserving one half for topping.
- In a large bowl, combine the shredded turkey with 2 1/2 cups of shredded Cheddar cheese. Add half of the cooled cream and pepper mixture, and stir lightly to mix. Set aside.
- Heat vegetable oil in a skillet over medium heat until hot but not smoking, approximately 2 minutes. Slide one tortilla at a time into the hot oil and allow it to heat through for about 20 to 30 seconds, until the tortilla is hot and pliable. Stack the warmed tortillas and
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