Turkey Enchilada Pie

This is another of my mom’s recipes, and one we always had the week after Thanksgiving. It is best with leftover turkey, and super easy and quick to make. And it’s delicious. So, with 12 pounds of turkey to eat, this recipe was at the top of my list for using up leftovers (also making the cut is the delicious Slow Cooker Chicken Tortilla Soup, only with turkey this time around).

Turkey Enchilada Pie

12 corn tortillas, halved
1 pound leftover turkey
1 28-ounce can enchilada sauce
1 4-ounce can diced green chilies
2 cups Mexican-style shredded cheese

Pour some sauce into round baking dish. Layer tortilla halves across bottom of dish. Layer turkey on top. Layer green chilies on top. Layer cheese on top. Add some of the sauce. Repeat until you’ve reached the top of the dish. Last layer should be tortillas, then cover the top with cheese. Pour rest of sauce (reserve some ahead of time if necessary) over top.

Bake 30 minutes at 350 or until everything looks melted and cooked through.


~ by spontaneoustruth on December 7, 2010.

3 Responses to “Turkey Enchilada Pie”

  1. Wow your turkey anchilada pie looks so juicy and delicious. It sounds so yummy and comforting! So perfect for the cold night 🙂

  2. […] turkeys. But no one was complaining. Turkey leftovers are a favorite around here! We’ve made turkey enchilada pie, turkey tetrazzini, and … time for turkey […]

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