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After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe is easy and quick, but full of flavor. If you can't eat 2 pies quickly enough, you can freeze 1/2 of the filling for another night. Even easier! Serve with a dollop of sour cream or fat-free Greek yogurt.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
16
Yield:
2 9-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.

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  • 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.

Cook's Note:

You can use shredded Mexican cheese instead of Cheddar.

Nutrition Facts

396 calories; protein 17.1g; carbohydrates 32.6g; fat 22.2g; cholesterol 35.1mg; sodium 642.5mg. Full Nutrition
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