Lunch / Dinner
Enchilada Pie with Turkey
With this deconstructed cheesy, crunchy Enchilada Pie with Turkey, there’s much less dipping, rolling, and stuffing into a baking dish. The casserole uses sweet, smoky ranch-style pinto beans to play up the Southwestern flavors.
Ingredients
Instructions
Preheat broiler to high with rack 6 inches from element.
Place poblano halves skin sides up in a 10-inch cast-iron skillet; broil until skins char and blister, 7–10 minutes. Transfer poblano halves to a bowl; cover with plastic wrap and steam, 7 minutes. Peel and discard skins; chop poblanos.
Preheat oven to 350°.
Heat oil in same skillet over medium (pan will be hot). Add 1½ cups onions; sauté until softened, 3 minutes. Stir in poblanos and garlic; sauté 30 seconds. Add turkey, beans, and corn. Stir in enchilada sauce, bring to a boil, then reduce heat and simmer 3 minutes; season with salt and pepper.
Top turkey mixture with chips, Mexican blend cheese, and chipotle Cheddar; bake until cheeses melt, 5 minutes. Let casserole stand 5 minutes; top with onion, tomato, avocado, and cilantro.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 289
% Daily Value*
Total Fat 16g 24%
Saturated Fat 7g 35%
Cholesterol 55mg 18%
Sodium 307mg 12%
Carbs 19g 6%
Protein 21g
*Percent Daily Values are based on a 2,000 calorie diet.