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.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon olive oil
- 1small onion, chopped
- 2cloves garlic, minced
- 1pound chopped cooked turkey
- 1(15.25 ounce) can whole kernel corn, drained
- 1(15 ounce) can black beans, rinsed and drained
- 1(10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1(10 ounce) can red enchilada sauce
- 1½ cups shredded Cheddar cheese, divided
- 1teaspoon chili powder
- ½teaspoon ground cumin
- 1pinch salt
- 4(9 inch) refrigerated pie crusts, at room temperature
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.Step 2
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.Step 3
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.Step 4
Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.