Leftover Turkey Enchilada Pot Pie

1
Margaret G

By
@RedonkulousHomunculus

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 1 lb
    cooked turkey or chicken, chopped or shredded
  • 1 small
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • 1 can(s)
    red enchilada sauce
  • 1 can(s)
    diced tomatoes and green chilis (such as rotel)
  • 1 can(s)
    black beans, rinsed and drained
  • 1 can(s)
    corn, drained
  • 1 1/2 c
    shredded cheddar or mexican blend cheese, divided
  • 1 tsp
    chili powder
  • 1/2 tsp
    cumin
  • 1 pinch
    salt
  • 4
    prepared pie crusts
  • ·
    sour cream or fat free greek yogurt (optional)

How to Make Leftover Turkey Enchilada Pot Pie

Step-by-Step

  1. Preheat oven to 400.
  2. In a medium saucepan, saute onion and garlic in oil over medium heat until tender, about 5 minutes.
  3. Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings and mix until well blended and warm.
  4. 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.
  5. Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil.
  6. Serve with a dollop of sour cream or fat free Greek yogurt.

Printable Recipe Card

About Leftover Turkey Enchilada Pot Pie

Course/Dish: Savory Pies
Main Ingredient: Turkey
Regional Style: Mexican
Collection: Thanksgiving 2.0
Other Tag: Quick & Easy




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