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
This recipe sounds a little strange, but it is delicious and easy to make. You can experiment with leftover savory side dishes like brussels sprouts, stuffing, or mashed sweet potatoes. As with all leftovers, remember to heat leftovers to a minimum of 165°F!
Print Recipe
Equipment
- Skillet
- 1 pie pan or another baking dish
- oven
Ingredients
- 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
Instructions
- 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.
Serving suggestions:
- Serve topped with salsa, a dollop of plain yogurt, a squeeze of lime, and a pinch of chopped cilantro.
Notes
Recipe adapted from NYT Cooking.
Nutrition Facts
Thanksgiving Leftovers Enchilada Pie
Serving Size
1.5 cups
Amount per 1 Serving
Calories
416
% Daily Value*
Fat
22
g
34
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
5
g
Cholesterol
69
mg
23
%
Sodium
340
mg
15
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
23
g
46
%
Vitamin D
0.3
µg
2
%
Calcium
308
mg
31
%
Iron
1
mg
6
%
Potassium
435
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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