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.
- Serves: 2 persons
- 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
Step 1Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
Step 2Heat 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 3Place 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 4Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.