Inevitably there are always turkey leftovers after a holiday meal. Turn them into an enchilada pot pie! The turkey is tender and soaks up the enchilada sauce flavors. Chili powder gives the pot pie an extra kick of spice. Corn adds a pop of sweetness. After Thanksgiving or Christmas, when the sides and desserts are long gone, but you are still left with a mountain of turkey meat, what do you do? Jazz it up into something completely different! This recipe is easy and quick but full of flavor. If you can't eat 2 pies quickly enough, you can freeze half the filling for another night. Even easier!
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Savory Pies Yield: 6 Servings
Ingredients :
- 1 pound(s) cooked turkey or chicken, chopped or shredded
- 1 small onion, chopped
- 2 clove(s) garlic, minced
- 1 tablespoon(s) olive oil
- 1 can(s) red enchilada sauce (14 oz)
- 1 can(s) diced tomatoes and green chilis, such as Rotel (10 oz)
- 1 can(s) black beans, rinsed and drained (15 oz)
- 1 can(s) corn, drained (15 oz)
- 1 1/2 cup(s) shredded cheddar or Mexican blend cheese, divided
- 1 teaspoon(s) chili powder
- 1/2 teaspoon(s) cumin
- 1 pinch(es) salt
- 4 - prepared pie crusts
- - sour cream or fat-free Greek yogurt (optional)
Intructions :
- Preheat oven to 400
- In a medium saucepan, saute onion and garlic in oil over medium heat until tender; about 5 minutes
- Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings. Mix until well blended and warm
- In a lightly greased pie pan, place bottom crust. Sprinkle 1/2 cup of shredded cheese. Gently add filling and spread evenly. Top with other pie crust. Fold and pinch around edges. Cut a few slits into the top crust to release steam
- Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil. Serve with a dollop of sour cream or fat-free Greek yogurt.
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Keyword : leftover-turkey-enchilada-pot pie