A delightful twist on classic enchiladas, featuring a creamy and flavorful turkey filling wrapped in soft tortillas and baked to perfection.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Heat a skillet over medium heat and add the olive oil.
Use a non-stick skillet to prevent sticking and ensure even cooking.
Sauté the onion and garlic in the skillet until the onion is translucent.
Stir frequently to avoid burning the garlic.
Add the bell peppers and continue to sauté until softened.
Cut the peppers into uniform pieces for even cooking.
Stir in the diced tomatoes, chili powder, cumin, salt, and black pepper.
Taste and adjust the seasoning as needed.
Mix in the shredded turkey and 1 cup of enchilada sauce, simmering until the mixture thickens slightly.
Simmer gently to allow the flavors to meld together.
Stir in the cream cheese until fully melted and combined.
Ensure the cream cheese is softened for easier mixing.
Spread 1 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.
Coating the bottom prevents sticking and adds flavor.
Fill each tortilla with the turkey mixture, roll tightly, and place seam-side down in the dish.
Warm the tortillas slightly to make them more pliable.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.
Ensure the sauce covers the tortillas to prevent drying out.
Bake in the preheated oven for 20-30 minutes, until the cheese is melted and bubbly.
Check halfway through to ensure even cooking.
Serve hot with your favorite toppings like salsa, sour cream, or chopped cilantro.
Let the dish cool slightly before serving to avoid burns.
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