A slice of white turkey enchilada pie being lifted out of the casserole with plates in the background and a brown and black towel in front.
White Turkey Enchilada Pie
Prep Time
30 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
1 hr 10 mins
 
Instead of wrapping tortillas around a filling and baking the rolls in a sauce in the oven, this enchilada pie just layers the tortillas with the filling, making it easy to cut into wedges to serve. It's a lot easier to assemble too!
Course: Entrées
Cuisine: American, Tex-Mex
Keyword: Chicken, One Pot Meal
Servings: 6
Calories: 883 kcal
Ingredients
White sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • cups milk
  • 2 cups grated Pepper Jack cheese
Enchiladas:
  • olive oil
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ cup water
  • 3 cups shredded cooked turkey
  • 1 (16-ounccan pinto beans drained and rinsed
  • cups grated white Cheddar cheese
  • 4 (10-incflour tortillas
  • chopped scallions
Toppings (optional):
  • sliced black olives
  • diced avocado
  • diced tomatoes
Instructions
  1. Melt the butter in a medium saucepan over medium heat. Add the flour and stir the two together into a paste. Pour the milk into the saucepan and whisk until the sauce comes to a boil. Once at the boil, let the sauce simmer for 5 minutes until it starts to thicken and coats the back of a spoon. Remove the saucepan from the heat and add the Pepper Jack cheese. Stir until the cheese has melted and the sauce is smooth.
  2. Pre-heat a large sauté pan over medium-high heat. Add the olive oil and sauté the onion until it starts to brown – about 8 minutes. Add the peppers and sauté until they start to soften – another 5 minutes. Add the chili powder, cumin, salt and water and sauté for another minute. Stir in the shredded cooked turkey and pinto beans. Heat through for another minute and then remove the pan from the heat.
  3. Pre-heat the oven to 350°F.
  4. Spread some sauce on the bottom of a round 2-quart casserole dish. Place a tortilla on top of the sauce. Spread a third of the turkey mixture on the tortilla and top with a third of the grated Cheddar cheese. Repeat the layers of tortilla, turkey and cheese two more times. Top with the last tortilla and pour the remaining sauce over the top, allowing it drip down the sides into the casserole dish. Place the casserole onto a baking sheet and transfer it to the oven.
  5. Bake at 350°F for 30 minutes, until lightly browned on top.
  6. Let the enchilada pie rest for 10 minutes before serving. Garnish with chopped scallions. Cut into wedges and serve with diced tomatoes, avocados and black olives if desired.
Nutrition Facts
White Turkey Enchilada Pie
Amount Per Serving
Calories 883 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 17g 85%
Cholesterol 284mg 95%
Sodium 1841mg 77%
Potassium 1566mg 45%
Total Carbohydrates 33g 11%
Dietary Fiber 7g 28%
Sugars 8g
Protein 108g 216%
Vitamin A 38.8%
Vitamin C 58.7%
Calcium 67.2%
Iron 27.9%
* Percent Daily Values are based on a 2000 calorie diet.