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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Labu Hasan
[email protected]This recipe was a hit with my family! They loved the combination of flavors and the cornbread topping was a big hit.
Ubaid Ahmed
[email protected]This was a great way to use up leftover turkey. The dish was flavorful and comforting.
Ishal Rajpoot
[email protected]The recipe was easy to follow and the dish turned out great! I especially loved the crispy cornbread topping.
Md manik ahmed Raj
[email protected]This dish was easy to make and very flavorful. I would definitely make it again.
Rakib Ahmad
[email protected]I'm a fan of pot pies and enchiladas, so I was excited to try this recipe. It didn't disappoint! The flavors were amazing and the cornbread topping was the perfect finishing touch.
Thule Mbeje
[email protected]This recipe was a bit more work than I expected, but it was worth it. The end result was a delicious and comforting dish that my whole family loved.
Ali GamsX4
[email protected]I'm not a fan of enchiladas, but I really enjoyed this dish. The cornbread topping was especially delicious.
Angel White
[email protected]This was a great way to use up leftover turkey. It was easy to make and very flavorful.
Huong
[email protected]I thought the cornbread topping was a bit dry, but overall this dish was very good. I'll definitely make it again.
Susana Salinas
[email protected]This dish was a bit too spicy for my taste, but I think that's just because I used a hotter enchilada sauce than the recipe called for. Next time I'll use a milder sauce.
Shashi Rai
[email protected]I used leftover chicken instead of turkey and it still turned out great! This is a versatile recipe that can be easily adapted to your liking.
Annah
[email protected]I made this recipe exactly as written and it turned out perfectly. I especially loved the crispy cornbread topping.
Lilian Kamau
[email protected]The combination of flavors in this dish was amazing. The turkey, enchilada sauce, and cornbread topping complemented each other perfectly. My family loved it!
Zayat Ullah
[email protected]This Leftover Turkey Enchilada Pot Pie was a lifesaver! I had a ton of leftover turkey from Thanksgiving and didn't know what to do with it. This recipe was easy to follow and turned out incredibly flavorful and satisfying!