Name: Leftover Turkey Enchilada Pot Pie Recipe
Total time: 60 min
Yield: 2
Cuisine: Turkish

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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.

How to make Leftover Turkey Enchilada Pot Pie Recipe

Margar

Crawler

Turkish

<p>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.</p>

Olive oil

Small Onion,  Chopped

Cloves Garlic,  Minced

Chopped cooked turkey

Whole kernel corn,  drained

Black Beans,  Rinsed And Drained

Diced tomatoes and green chiles

Red Enchilada Sauce

Shredded Cheddar Cheese,  Divided

Chili powder

Ground Cumin

Salt

Preheat the oven to 400 degrees f (200 degrees c). Lightly grease two 9-inch pie pans.

step 1

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 2

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 3

Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

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Leftover Turkey Enchilada Pot Pie Recipe

About Leftover Turkey Enchilada Pot Pie Recipe:

Ingredients for Leftover Turkey Enchilada Pot Pie Recipe

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