Leftover Turkey Enchilada Pot Pie Recipe

Recipesfull introduces to you: Turkey Recipes. (Leftover Turkey Enchilada Pot Pie Recipe). 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.

Brief

Prep 10 mins

Cook: 50 mins

Total: 1hr

Servings: 16

Yield: 2 9-inch pies

Leftover Turkey Enchilada Pot Pie Recipe

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

Bourbon and Molasses-Glazed Turkey Breast

Dinner

Directions

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.

Nutritional Information

Leftover Turkey Enchilada Pot Pie Recipe

Servings Per Recipe:16

Calories: 395.5

% Daily Value *

Protein: 17.1g 34%

Carbohydrates: 32.6g 11%

Dietary Fiber: 4.5g 18%

Sugars: 1.3g

Fat: 22.2g 34%

Saturated Fat: 7.2g 36%

Cholesterol: 35.1mg 12%

Vitamin A Iu: 332.8IU 7%

Niacin Equivalents: 6.8mg 52%

Vitamin B6: 0.2mg 15%

Vitamin C: 3.8mg 6%

Folate: 70.4mcg 18%

Calcium: 125.8mg 13%

Iron: 2.8mg 16%

Magnesium: 36.1mg 13%

Potassium: 323.3mg 9%

Sodium: 642.5mg 26%

Thiamin: 0.2mg 25%

Calories From Fat: 199.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.