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Leftover Turkey Enchilada Pot Pie
Leftover Turkey Enchilada Pot Pie
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Transform leftover turkey into delicious baked enchilada pot pies, ideal for sharing and storing in the freezer.
Ingredients:
  • 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
  • 1.5 cups shredded Cheddar cheese, divided
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 1 pinch salt
  • 4 (9 inch) refrigerated pie crusts, at room temperature
Instructions:
  • Preheat the oven to 400°F (200°C) and gently grease two 9-inch pie pans.
  • In a medium saucepan over medium heat, saute onions and garlic in oil until tender, about 5 minutes. Incorporate turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt. Cook and stir until well combined and heated through, about 2 to 3 minutes.
  • Place a pie crust in each pie pan. Sprinkle 1/2 cup of Cheddar cheese into each. Gently add and spread filling evenly. Top with another crust, seal edges by folding and pinching. Cut slits in the top crusts to release steam while baking.
  • Bake in the preheated oven for about 40 minutes or until golden brown. If edges brown too much, cover with aluminum foil.

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