3 tb Olive oil; more for greasing
- the pie plate
1/4 c Chopped onion
1/2 ts Cumin
2 c Leftover cooked turkey;
Salt & fresh ground pepper
8 (5 1/2") soft corn
10 oz Can red enchilada sauce
2 c Thanksgiving leftovers
1 1/2 c Shredded Cheddar or
- combination of Cheddar &
- Monterey Jack
1/2 c (4 oz) Velveeta; in 1/2"
Set oven @ 350ºF/175ºC.
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
Layer half the turkey and onion mixture, half the
leftovers or beans and a third of the cheese mixture.
Add a second layer of tortillas, the remaining turkey,
remaining leftovers and another third of the cheese. Top
with a final layer of coated tortillas. Pour any
remaining enchilada sauce over the top and sprinkle with
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.