Best Turkey Enchilada Pie Recipes

LEFTOVER TURKEY ENCHILADA POT PIE

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.

LEFTOVER TURKEY ENCHILADA POT PIE

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.

TURKEY ENCHILADA PIE WEIGHT WATCHERS

Steps:

• Preheat oven to 350°F Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
• Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
• Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
• Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
• Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
• Notes.

TURKEY ENCHILADA PIE

Steps:

• Brown meat in oil, stir in tomatoes and taco seasoning mix.
• Reduce heat, cover and cook 10 minutes, stirring occasionally. Stir in green onions and olives.
• Place 1 tortilla in bottom of 2 quart baking dish, cover with about 1/2 cup meat sauce. Top with about 1/4 cup cheese. Repeat, making a 6 layer stack.
• Pour 1/2 cup water down edge, into baking dish. Cover with foil and baking at 425 for 30 minutes.
• Cut into 4 wedges, garnish with sour cream if desired.