LEFTOVER TURKEY ENCHILADA POT PIE

Leftover Turkey Enchilada Pot Pie image

Provided by Margaret G

Time 50m

Number Of Ingredients 14

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.