Turkey Enchilada Pie Recipe

Name: Turkey Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground turkey or leftover turkey meat, chopped; 1 onion medium, chopped; 3 garlic cloves minced; 10 ounces enchilada sauce; 15 ounces black beans drained and rinsed; 1 cup sour cream; 4 ounces green chiles chopped; 1/2 cup fresh cilantro chopped; 12 ounces 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; chives Chopped, for garnishment

Servings: persons

1 pound ground turkey or leftover turkey meat, chopped
1 onion medium, chopped
3 garlic cloves minced
10 ounces enchilada sauce
15 ounces black beans drained and rinsed
1 cup sour cream
4 ounces green chiles chopped
1/2 cup fresh cilantro chopped
12 ounces 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
chives Chopped, for garnishment

1
Preheat the oven to 400 degrees.
2
In the food processor or blender, add the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. Set aside.
3
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.
4
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.
5
Serve warm, garnish with freshly chopped chives and enjoy!

1388

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound ground turkey or leftover turkey meat, chopped, 1 onion medium, chopped, 3 garlic cloves minced, 10 ounces enchilada sauce, and more.

Yes, Turkey Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey Enchilada Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions