Leftover Turkey Enchilada Pot Pie Recipe
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Prepared with a freezer-friendly savory filling that uses up leftover turkey from thanksgiving or christmas, these baked turkey enchilada pot pies are perfect for feeding a crowd.
4.1
29 Rating -
Rate
Non Vegdiet
1hr total
10minsPrep
50minsCook
1hr total
10m.Prep
50m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Leftover Turkey Enchilada Pot Pie Recipe
- 1/2 tablespoon Olive oil
- 1/2 Small Onion, Chopped
- 1 Cloves Garlic, Minced
- 1/2 pound Chopped cooked turkey
- 1/2 can Whole kernel corn, drained
- 1/2 can Black Beans, Rinsed And Drained
- 1/2 can Diced tomatoes and green chiles
- 1/2 can Red Enchilada Sauce
- 3/4 cup Shredded Cheddar Cheese, Divided
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Ground Cumin
- 1/2 pinch Salt
Nutrition
value
value
721
calories per serving
42 g Fat79 g Protein5 g Carbs5 g FiberOther
Current Totals
- Fat42g
- Protein79g
- Carbs5g
- Fiber5g
MacroNutrients
- Carbs5g
- Protein79g
- Fiber5g
Fats
- Fat42g
Vitamins & Minerals
- Calcium1122mg
- Iron6mg
- Vitamin A691mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B61mg
- Vitamin B992mcg
- Vitamin B121mcg
- Vitamin C22mg
- Vitamin E3mg
- Copper1mcg
- Magnesium156mg
- Manganese2mg
- Phosphorus1125mg
- Selenium67mcg
- Zinc12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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