A delightful twist on classic enchiladas, featuring a creamy turkey filling and a cheesy topping.
Melt the butter in a large skillet over medium heat.
Ensure the butter is fully melted before adding other ingredients to avoid uneven cooking.
Add the diced onion and green onions to the skillet and sauté until softened.
Stir frequently to prevent the onions from burning.
Mix in the garlic powder, seasoning salt, diced green chilies, and cayenne pepper.
Adjust the cayenne pepper to your spice preference.
Stir in the cream cheese until it melts and combines with the mixture.
Cut the cream cheese into smaller pieces for quicker melting.
Add the shredded turkey and mix well to coat with the creamy mixture.
Ensure the turkey is evenly coated for consistent flavor.
Lay out the tortillas and spoon the turkey mixture evenly onto each one.
Spread the filling towards the edges for even distribution.
Roll up the tortillas and place them seam-side down in a greased baking dish.
Pack the tortillas snugly to prevent them from unrolling during baking.
Pour the heavy cream over the arranged tortillas and sprinkle with shredded cheese.
Ensure the cream and cheese are evenly distributed for a consistent bake.
Bake in a preheated oven at 350°F for 30 minutes, or until bubbly and slightly golden.
Check halfway through to ensure even cooking.
Serve the enchiladas hot, garnished with additional green onions if desired.
Pair with a side salad or rice for a complete meal.
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