This recipe sounds a little odd, but it is delicious and easy to make. Along with leftover roast turkey, you can experiment with leftover savory side dishes like brussels sprouts, roasted green beans, cornbread stuffing, or mashed sweet potatoes. As always, remember to heat leftovers to a minimum of 165°F!
Thanksgiving Leftovers Enchilada Pie
- 1 pie pan or another baking dish
- 3 tablespoons vegetable oil plus more for greasing the pie plate (or nonstick cooking spray)
- ¼ cup onion chopped
- ½ teaspoon cumin
- 2 cups leftover cooked turkey shredded
- 8 corn tortillas 5 ½-inch
- 1 can red enchilada sauce 10 ounce
- 2 cups Thanksgiving leftovers Use a combination of whatever you have such as mashed potatoes, sautéed greens or corn
- 2 cups cheese shredded
- Wash hands for 20 seconds with warm water and soap.
- Heat oven to 350°F. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate and set aside.
- Heat the oil in a skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Remove from heat.
- Cut corn tortillas in quarters and set aside on a plate.
- Pour enchilada sauce into a bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces.
- Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture.
- Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese.
- Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 25 to 30 minutes or until a thermometer inserted into the center of the pie reaches at least 166°F.
- Allow to cool for about 10 minutes before serving, using a serrated knife to cut.
- Serve topped with salsa, a dollop of plain yogurt, a squeeze of lime, and a pinch of chopped cilantro.