Leftover Turkey Enchilada Pot Pie

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 396 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 (15.25 ounce) can whole kernel corn, drained
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cups shredded Cheddar cheese, divided
• 1 (10 ounce) can red enchilada sauce
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 pound chopped cooked turkey
• 4 (9 inch) refrigerated pie crusts, at room temperature

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.