After thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz 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!
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 and 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.