To be perfectly honest, this recipe for white turkey enchilada pie came about because I didn’t have a 9-inch by 13-inch casserole readily available (it was in the basement, which yes, indicates how lazy I was feeling!). I did, however, have a round 2-quart casserole dish right there so decided that instead of rolling the tortillas around the filling, covering them with sauce and baking, it would be a great idea to just place the round tortillas into the round baker with layers of sauce, filling and cheese in between. Et voilà, the enchilada pie was born.
You do have some prep to do when making this, but if you’re starting with leftover cooked turkey you’re already away to the races already. Make the filling by sautéing a few veg and mixing it with the turkey, pinto beans and spices. Then, in a separate pan, make the Pepper Jack cheese sauce, which has some nice kick to it. (If you’re not one for spicy foods, you can use Monterey Jack instead of Pepper Jack.)
Then, it all comes down to just building the casserole. A little liquid in the bottom of the casserole will keep the bottom tortilla moist, so give the bottom a good covering with sauce. Layer tortilla, filling and cheese until you have three complete layers. Then it’s time for the sauce.
Pour the sauce over the top of the casserole carefully so that you don’t overflow. Nudge the layers a little so that the sauce can flow down the sides and coat everything. Because the casserole will be quite full, be sure to put it on a baking sheet before transferring it to the oven. That will save you any headaches later on should it overflow as it bakes. (I really hate cleaning the oven.)
The enchilada pie is beautiful when it first comes out of the oven, but it does benefit from a few minutes to cool and settle a little. Time will also make it easier to cut into wedges.
When that times comes, serve the white turkey enchilada pie with a side salad, some avocado, a little salsa perhaps, or go all out and make some rice and beans to go with it.
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That looks great but high calorie per serving…could you make a similar recipe with low fat…thanks
LOVE your ideas! This is a great recipe!
If you’re ever in a real hurry and want an even quicker version of this you might try your “stacking” version with my Chicken Enchiladas Verde version that is like regular enchiladas w/o having to cook veggies. I use bottled enchilada Verde’ sauce. Follow your stacking instructions using the turkey/chicken, Verde’ sauce, cheese of choice. YUMMY! We also like a few chopped raw onions sprinkled on top before the cheese.
Note: I’m so glad you came up with the stacking method because my family loves Chicken Enchiladas w/Verde Sauce, but I don’t make it often because of the time and mess it makes rolling enchiladas. This is my new “go to” recipe for this dish.
Thanks a Million…..you REALLY ROCK!
I made this tonight for the first time and my family loved it! It was perfect comfort food, with a bit of a kick. Perfect with a green salad and a little Easter chocolate 😉 Thank you Blue Jean Chef!
I made this for my 15 year old son who can never get enough to eat …. it is ABSOLUTELY delicious! I could not stop at one serving …. I didn’t have turkey, so I used ground turkey …. thus will be a regular dish for us here forth !
Can you substitute another cheese for the pepper jack?
Sure. You could use regular Monterey Jack or Swiss cheese or Cheddar…
Mad the enchilada pie, but used shredded roasted chicken and replaced the pinto beans with canned Lima beans to make it more low carb. I also used low carb tortillas. Really LOVED it. Will make it again. Love your doggy pictures, too.
Made this last night. What a great way to use leftover turkey. It was delicious!
We won’t want to wait until we have turkey again, so will use chicken next time. Thanks for all you’d for us.
from the information I can gather, the carbs in pinto vs lima beans is the same.
Lima beans are actually lower in carbs than pinto beans.
I made this today exactly as posted and it is very good! Thank you for sharing.