Every year even after hosting at least 10 family members and sending them home with leftovers we had leftovers for a week at least. I like eating the leftovers in dishes i’d typically make but with a twist! This year with almost half a turkey left I made the family a quick lunch using turkey and green beans from our Thanksgiving leftovers. With things I already had in the pantry and refrigerator I came up with a Turkey Enchilada Pie!
I grew up eating enchiladas but I always had family trying new things and I still remember the day I fell in love with enchilada pie. It was easy and I didn’t have to burn my hands trying to roll up hot fried red sauce dripping tortillas.
Enchilada pie is what I explain to my husband as the Mexican version of a lasagna imagine lots of cheese and of course layers of deliciousness! It can be customized as you like or in this case with what Thanksgiving leftovers you have.
- 2 cups leftover turkey diced
- 1 cup green beans or other leftover vegetable of choice
- 8 corn tortillas
- 1 can red mild enchilada sauce
- 8oz monterrey jack cheese
- lettuce shredded
- sour cream
- optional- cotija cheese, Knorr chicken bouillon(2tsp), vegetable oil (2-3tsp)
- Sauté diced turkey with green beans with a little oil season at this time also with 1-2 tsp of Knorr chicken bouillon if your turkey needs more flavor. Remove from heat until ready to use.
- Cut 8 tortillas in half and begin to layer by dipping in the enchilada sauce and placing them in your dish to cover the bottom.
- Add a layer of your turkey and green beans and top off with a little cheese
- begin your layer again corn tortillas, turkey, and cheese.
- One last layer of tortillas and finish off with the remaining monterrey jack cheese.
- Place in the over uncovered at 350F degrees for about 30 minutes or until cheese is completely melted.
- Set out for at least 10 minutes before serving, adding toppings and enjoying.
Bringing out the flavor in your leftover turkey, while keeping it moist, is key! Sautéing with leftover green beans with a little oil helps. I also added 2 tsp of Knorr chicken bouillon but this is definitely optional if your ingredients need a little more seasoning.
But this is enchilada pie! There is no need to heat the tortillas just dip them in the red sauce and begin to layer.
TIP: I like to cut my tortillas in half before dipping and dip each half and then layer.
Layer starting with tortillas then turkey filling, cheese, and repeat.
My 8×8 glass dish was enough for two complete layers making it 3 layers of tortilla.