Leftover Turkey Enchilada Pot Pie

Ingredients

• 1 store-bought refrigerated pie crust
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 1 cup cooked and shredded turkey
• 1/2 cup black beans
• 1/2 cup salsa
• 1/2 cup corn
• 1/4 cup diced onion
• 1/4 cup chopped bell pepper
• 1/4 cup chopped jalapeno
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 375°F.
2. Unroll the pie crust and place in a 9-inch pie dish. Crimp the edges of the crust.
3. In a large bowl, combine the enchilada sauce, cheese, turkey, black beans, salsa, corn, onion, bell pepper, jalapeno, garlic powder, chili powder, cumin, salt, and pepper. Mix until evenly combined.
4. Pour the mixture into the prepared pie crust and spread evenly.
5. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
6. Remove from oven and let cool for 5 minutes. Sprinkle with cilantro and serve.

Interesting Facts

• This pot pie is an easy way to use up leftover turkey from Thanksgiving.
• Enchilada sauce is a Mexican sauce usually made with chili peppers, garlic, and spices.
• Leftover pot pie can be stored in the refrigerator for up to 3 days.