Healthy Meal Prep
Leftover Turkey Enchilada Pot Pie Recipe

Leftover Turkey Enchilada Pot Pie

Description

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

  • 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

Instructions


  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.

Add comment

Nutritional Information

Leftover Turkey Enchilada Pot Pie

Servings Per Recipe: 16
Calories: 395.5
% Daily Value *
protein: 34 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 18 %
sugars:
fat: 34 %
saturated fat: 36 %
cholesterol: 12 %
vitamin a iu: 7 %
niacin equivalents: 52 %
vitamin b6: 15 %
vitamin c: 6 %
folate: 18 %
calcium: 13 %
iron: 16 %
magnesium: 13 %
potassium: 9 %
sodium: 26 %
thiamin: 25 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved