Prepared with a freezer-friendly savory filling that uses up leftover turkey from thanksgiving or christmas, these baked turkey enchilada pot pies are perfect for feeding a crowd.
Ingredients For Leftover Turkey Enchilada Pot Pie Recipe
1 tablespoon Olive oil
1 Small Onion, Chopped
2 Cloves Garlic, Minced
1 pound Chopped cooked turkey
1 can Whole kernel corn, drained
1 can Black Beans, Rinsed And Drained
1 can Diced tomatoes and green chiles
1 can Red Enchilada Sauce
1.5 cup Shredded Cheddar Cheese, Divided
1 teaspoon Chili powder
0.5 teaspoon Ground Cumin
1 pinch Salt
Nutrition value
721
calories per serving
42 g Fat79 g Protein5 g Carbs5 g FiberOther
Current Totals
42 g Fat
79 g Protein
5 g Carbs
5 g Fiber
MacroNutrients
Carbs
5 g
Protein
79 g
Fiber
5 g
Fats
Fat
42 g
Vitamins & Minerals
Calcium
1122 mg
Iron
6 mg
Vitamin A
691 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
92 mcg
Vitamin B12
1 mcg
Vitamin C
22 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
156 mg
Manganese
2 mg
Phosphorus
1125 mg
Selenium
67 mcg
Zinc
12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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