Best Leftover Turkey Enchilada Pot Pie Recipes

LEFTOVER TURKEY ENCHILADA POT PIE

Leftover Turkey Enchilada Pot Pie image

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.

Provided by Margar

Categories Holidays and Events Recipes Thanksgiving Leftovers

Time 1h

Yield 16

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 22.2 g, Fiber 4.5 g, Protein 17.1 g, SaturatedFat 7.2 g, Sodium 642.5 mg, Sugar 1.3 g

LEFTOVER TURKEY ENCHILADA POT PIE

Leftover Turkey Enchilada Pot Pie image

Inevitably there are always turkey leftovers after a holiday meal. Turn them into an enchilada pot pie! The turkey is tender and soaks up the enchilada sauce flavors. Chili powder gives the pot pie an extra kick of spice. Corn adds a pop of sweetness.

Provided by Margaret G

Categories Savory Pies

Time 50m

Number Of Ingredients 14

Ingredients

1 lb cooked turkey or chicken, chopped or shredded
1 small onion, chopped
2 clove garlic, minced
1 Tbsp olive oil
1 can(s) red enchilada sauce (14 oz)
1 can(s) diced tomatoes and green chilis, such as Rotel (10 oz)
1 can(s) black beans, rinsed and drained (15 oz)
1 can(s) corn, drained (15 oz)
1 1/2 c shredded cheddar or Mexican blend cheese, divided
1 tsp chili powder
1/2 tsp cumin
1 pinch salt
4 prepared pie crusts
sour cream or fat-free Greek yogurt (optional)

Steps:

1. Preheat oven to 400.
2. In a medium saucepan, saute onion and garlic in oil over medium heat until tender; about 5 minutes.
3. Add meat, enchilada sauce, tomatoes and chilis, beans, corn, 1 cup cheese, and seasonings. Mix until well blended and warm.
4. In a lightly greased pie pan, place bottom crust. Sprinkle 1/2 cup of shredded cheese. Gently add filling and spread evenly. Top with other pie crust. Fold and pinch around edges. Cut a few slits into the top crust to release steam.
5. Bake 40 minutes or until golden brown. If edges begin to brown too much, cover edges with foil. Serve with a dollop of sour cream or fat-free Greek yogurt.