Tuesday, April 9, 2013

Turkey Enchilada Pie

I found some ground turkey on sale this week and snatched it up to make another freezer meal with this recipe for Turkey Enchilada Pie.  Using tortilla shells as the crust and topped off with some cheese, this tasty Mexican flavored meal made for a great evening dinner, and the recipe was large enough that I could freeze half of it to eat later. 

Ingredients: 1 T olive oil, 1 lb. lean ground turkey, 2 1/4 tsp ground cumin (divided), 1 can (14-1⁄2 or 15 oz) diced tomatoes (I used some fresh cherry tomatoes that I had on hand), 1/4 cup vegetable oil, 2 T. flour, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1 (8 oz.) can tomato sauce, 1 1/2 cups water, 1 cup. frozen corn kernels  4-8 inch tortillas, 1 (8 oz) bag of shredded cheese.  

Directions: Heat oil in a large nonstick skillet over medium heat. Add turkey; cook, breaking up chunks, until no longer pink. Stir in 2 tsp. cumin, corn and tomatoes.  In separate pot on the stove mix together your enchilada sauce by combining vegetable oil, flour, garlic powder, 1/4 tsp. cumin, onion powder, tomato sauce and water.  Bring to a simmer and cook 10 minutes to develop flavors. Add to meat mixture and blend thoroughly.  Heat oven to 350°F.  

Line bottom of baking dish with 2 tortillas. Top with 1⁄2 the meat mixture, then about 1⁄3 the cheese. 

Top with a tortilla, the remaining meat filling, 1⁄2 the remaining cheese, then remaining tortilla. Cover with foil.  Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. (Optional: Serve with sour cream)
I placed half of this recipe in a round 8 inch baking dish and the other half in a round 8 inch pie plate to freeze for later.  If you are going to bake the entire portion at once you will need to use a 3 quart casserole dish.  If you are going to freeze simply cover with aluminum foil, label and place in your freezer.
Ummm.... We loved the mexican flavors in this dish and it was a great way to use up some tortilla's.

1 comment:

Anonymous said...

where's the heat? i added some seeded jalapenos to the meat mixture. now we're talking Mexican Enchiladas!