leftover turkey enchilada pot pie

Name: Leftover Turkey Enchilada Pot Pie
Prep time: 10 min
Cook time: 40 min
Yield: 16
Cuisine: Mexican
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)

(1 RATING)

131 Pinches 7 Photos

Margaret G

Cleveland, OH

Updated on Oct 20, 2020

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? 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!

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Leftover Turkey Enchilada Pot Pie ready to be sliced.

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 10 Min

cook time 40 Min

method Bake

yield 16 serving(s)

Ingredients

1 pound cooked turkey or chicken, chopped or shredded
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 can red enchilada sauce (14 oz)
1 can diced tomatoes and green chilis, such as Rotel (10 oz)
1 can black beans, rinsed and drained (15 oz)
1 can corn, drained (15 oz)
1 1/2 cups shredded cheddar or Mexican blend cheese, divided
1 teaspoon chili powder
1/2 teaspoon 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 1

Preheat oven to 400.

Step 2

In a medium saucepan, saute onion and garlic in oil over medium heat until tender; about 5 minutes.
Step 3

Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings. Mix until well blended and warm.
Step 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.
Step 5

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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