• 11/15 Leftovers Day - 3

    From Dave Drum@1:229/452 to All on Sat Nov 13 19:00:28 2021
    November 15: National Clean Out Your Refrigerator Day

    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 Chopped onion
    1/2 ts Cumin
    2 c Leftover cooked turkey;
    - shredded
    Salt & fresh ground pepper
    8 (5 1/2") soft corn
    - tortillas
    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"
    - cubes

    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
    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.

    By: Margaux Laskey

    Yield: 6 servings

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

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