THANKSGIVING LEFTOVERS ENCHILADA PIE
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it's surprisingly delicious. It's easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)
Provided by Margaux Laskey
Categories dinner, easy, lunch, burritos and nachos, casseroles, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.
- Heat the olive oil in a large non-stick 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. Season with salt and pepper, to taste. Remove from heat.
- Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.
- Pour enchilada sauce into a low-sided 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. It's O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.
- 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. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 800 milligrams, Sugar 6 grams, TransFat 1 gram
LAYERED TORTILLA PIE
This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
ZIPPY TURKEY TORTILLA BAKE
This hearty casserole from Joy Maynard of St. Ignatius, Montana is so well seasoned your family won't realize it's good for them. It can be prepared ahead of time, then baked right before serving.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350° for 25 minutes or until bubbly. Top servings with sour cream.
Nutrition Facts : Calories 279 calories, Fat 4g fat (0 saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
TORTILLA PIE
My husband and I enjoy this southwestern take on lasagna because it's not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. -Lisa King, Caledonia, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro., Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. , Bake, covered, until heated through, 15-20 minutes.
Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
TORTILLA PIE
Categories Bean Cheese Tomato Bake Quick & Easy Dinner Casserole/Gratin Corn Tortillas Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
- Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
- Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
- Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.
TURTLES® PIE
Steps:
- Place pecans into bottom of pie shell.
- To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie.
- To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.
Nutrition Facts : Calories 755.5 calories, Carbohydrate 78.1 g, Cholesterol 108.7 mg, Fat 49.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 24.1 g, Sodium 359.9 mg, Sugar 62.9 g
TURKEY PIE
After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.- Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender. , In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish. , Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture., Bake at 375° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 583 calories, Fat 28g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 1877mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 36g protein.
TURKEY TAMALE PIE
Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting. This tamale pie will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with traditional masa dough. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. Garnish with sour cream and cilantro if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
- Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
- Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
- Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 41.3 g, Cholesterol 120.6 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 1403.5 mg, Sugar 8.3 g
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