MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thanksgiving Leftovers Enchilada Pie
 Categories: Vegetables, Herbs, Sauces, Poultry, Breads
      Yield: 6 Servings

      3 tb Olive oil; more for greasing
           - the pie plate
    1/4 c  Onion; chopped
    1/2 ts Cumin
      2 c  Leftover cooked turkey;
           - shredded
           Salt & fresh ground pepper
      8    Soft corn tortillas (5-1/2")
     10 oz Can red enchilada sauce
      2 c  Thanksgiving leftovers
  1 1/2 c  Cheddar and/or Monterey
           - Jack; shredded
    1/2 c  Velveeta (4 oz);
           - in 1/2" cubes

  Set oven @ 350°F/175°C.

  Lightly oil or spray with non-stick cooking spray a 9" 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 1/3rd of the cheese mixture. Add a second layer of
  tortillas, the remaining turkey, remaining leftovers and another
  1/3rd 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.

  Recipe by Margaux Laskey

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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