LEFTOVER TURKEY ENCHILADA POT PIE
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 1/2 of the filling for another night. Even easier! Serve with a dollop of sour cream or fat-free Greek yogurt.
Provided by Margar
Categories Holidays and Events Recipes Thanksgiving Leftovers
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
- Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
- Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
- Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 22.2 g, Fiber 4.5 g, Protein 17.1 g, SaturatedFat 7.2 g, Sodium 642.5 mg, Sugar 1.3 g
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Bikas Mandal
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and satisfying meal.
Dmitri Fjodorov
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The pot pie was still very flavorful without it.
Country Band
[email protected]This recipe is a great way to use up leftover mashed potatoes. I added a cup of mashed potatoes to the filling and it turned out delicious.
Jawad Bhutto
[email protected]I added some black beans and corn to my pot pie for extra flavor and nutrition.
Noor Alom
[email protected]I'm not a huge fan of turkey, but I really enjoyed this dish. The enchilada sauce and cheese masked the turkey flavor.
Broken Hearts
[email protected]This was the perfect comfort food for a cold winter night.
Nicasyo Achieng
[email protected]I would definitely recommend this recipe to anyone who loves pot pies and enchiladas.
Charlotte Patterson
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a crowd-pleaser.
Augustine Smith
[email protected]I followed the recipe exactly and it turned out perfectly. The pot pie was creamy, cheesy, and flavorful.
Luken 11
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with less cheese.
N N Rajani
[email protected]I didn't have any leftover turkey, so I used chicken instead. It turned out just as well.
Alishah Shah
[email protected]The enchilada sauce gave this pot pie a nice kick of flavor. I would definitely recommend using a medium or hot sauce if you like things spicy.
Jubran Khled
[email protected]I loved how this recipe used up leftover turkey. It's a great way to avoid food waste and create a delicious new meal.
Abdirisak Mohamed
[email protected]This Leftover Turkey Enchilada Pot Pie was a hit with my family! The flavors were amazing and the dish was so easy to make. I'll definitely be making this again soon.