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1
Preheat an oven to 375 degrees F (190 degrees C).
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2
Grease 2 9x12 inch baking pans.
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3
Heat the butter and olive oil in a large skillet over medium heat.
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4
Stir in the onion and chopped green, yellow, and orange bell peppers; cook and stir until the peppers have softened and onion has turned translucent, about 10 minutes.
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5
Add the kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika.
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6
Cook and stir until seasonings start to become fragrant, about 5 more minutes.
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7
Pour in the sour cream and heavy cream, and add the cream cheese.
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8
Stir well to combine, and cook over low heat until mixture is heated through and creamy, about 5 minutes.
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9
Remove pan from heat and allow mixture to cool about 10 to 15 minutes.
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10
Divide mixture, and reserve half for topping.
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11
Combine shredded turkey with 2 1/2 cups of shredded Cheddar cheese in a large bowl.
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12
Add in half of the cooled cream and pepper mixture, and stir lightly to mix.
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13
Set aside.
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14
Heat vegetable oil in a skillet over medium heat until the oil is hot but not smoking, about 2 minutes.
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15
Slide one tortilla at a time into the oil and allow to heat through, about 20 to 30 seconds, until the tortilla is hot and pliable.
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16
Stack the warmed tortillas and cover to retain heat.
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17
To assemble the enchiladas, place 1/4 cup of creamy turkey filling in a line down the center of each tortilla, roll the tortillas, and lay 11 enchiladas, seam sides down, into each prepared baking dish.
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18
Top each dish with half of the reserved cream and pepper mixture.
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19
Bake the pans in the oven for 20 to 25 minutes, until enchiladas are heated through and sauce begins to brown and bubble.
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20
Remove the pans from the oven, sprinkle each with about 3/4 cup of shredded Cheddar cheese, and return to the oven to finish baking, about 15 more minutes, until topping is melted, browned, and bubbling.
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21
Let stand about 10 minutes to rest before serving.
