Turkey Enchilada Pie


1 pound ground turkey or leftover turkey meat, chopped
1 medium onion, chopped
3 garlic cloves, minced
10 ounces can enchilada sauce
15 ounces can black beans, drained and rinsed
1 cup sour cream
4 ounces can green chiles, chopped
1/2 cup fresh cilantro, chopped
12 ounces jar chunky salsa
1 tablespoon chili powder
1/2 teaspoon ancho chile powder
1 1/2 teaspoons ground cumin
1 cup tortilla chips, broken
2 cups cheddar cheese, grated
3 green onions, chopped- white and light green parts only
6 flour tortillas
Chopped chives, for garnishment


Preheat the oven to 400 degrees.
In the food processor or blender, add the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. Set aside.
In a large skillet over medium-high heat, saute the onions until translucent. Add the garlic and cook for an additional minute. Add the turkey and cook until it is no longer pink about 5 minutes. Add the enchilada sauce, 1/2 teaspoon ancho chili powder and black beans and reduce to a simmer. Cook for 10 minutes and season with salt and pepper.
In a 9 x 14 Pyrex pan, spray a couple pumps of Misto or PAM and layer the tortillas on the bottom. Spoon half of the turkey-bean mixture on top. Top with 1 cup of the cheese. Add the sour cream mixture and spread it out evenly. Add another layer of tortillas and add the rest of the turkey-bean mixture. Top with 1 cup of cheese, and garnish with chopped green onions and broken tortilla chips. Add additional cheese if you like. Cover with aluminum foil (make sure you spray Misto or PAM on the aluminum foil so it doesn't stick to the top) and bake for 20 minutes.
Serve warm, garnish with freshly chopped chives and enjoy!


Adapted from Cat Cora's Classic with a Twist





Friday, July 9, 2010 - 3:07pm


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