Leftover Turkey Enchilada Pot Pie recipe
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Ingredients
- 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 pound 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 1 ½ cups shredded Cheddar cheese, divided 1 teaspoon chili powder ½ teaspoon ground cumin 1 pinch salt 4 (9 inch) refrigerated pie crusts, at room temperature
Nutrition Info
- 395.5 caloriescarbohydrate: 32.6 gcholesterol: 35.1 mgfat: 22.2 gfiber: 4.5 gprotein: 17.1 gsaturatedFat: 7.2 gservingSize: -sodium: 642.5 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Leftover Turkey Enchilada Pot Pie
Directions
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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.