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Leftover Turkey Enchilada Pot Pie

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Leftover Turkey Enchilada Pot Pie



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
  • Methods :

  • 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.
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