Subj : 11/29 Nat Leftovers Day 3
To   : All
From : Dave Drum
Date : Thu Nov 28 2024 02:47 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Thanksgiving Leftovers Enchilada Pie
Categories: Vegetables, Herbs, Sauces, Poultry, Breads
     Yield: 6 servings

     3 tb Olive oil; more for greasing
          - the pie plate
   1/4 c  Chopped onion
   1/2 ts Cumin
     2 c  Leftover cooked turkey;
          - shredded
          Salt & fresh ground pepper
     8    (5 1/2") soft corn
          - tortillas
    10 oz Can red enchilada sauce
     2 c  Thanksgiving leftovers
 1 1/2 c  Shredded Cheddar or
          - combination of Cheddar &
          - Monterey Jack
   1/2 c  (4 oz) Velveeta; in 1/2"
          - cubes

 Set oven @ 350ºF/175ºC.

 Lightly oil or spray with non-stick cooking spray a 9"
 pie plate. Set aside.

 Heat the olive oil in a large non-stick skillet over
 medium heat. Add the onion and cumin and cook, stirring
 often, until the onion is softened, about 5 minutes. Mix
 in the turkey and heat through. Season with salt and
 pepper, to taste. Remove from heat.

 Using scissors, cut corn tortillas in quarters. Set
 aside on a plate. Combine shredded cheese and Velveeta
 cubes in a bowl.

 Pour enchilada sauce into a low-sided bowl. Briefly dip
 each tortilla piece into the sauce, being sure to cover
 it completely. Cover the bottom of the pie plate with
 several coated tortilla pieces. It’s O.K. if you can see
 the bottom of the plate in some places, but try to
 nestle the tortillas right up to the edge of the pie
 plate to keep the layers separate and to ensure a clean
 cut.

 Layer half the turkey and onion mixture, half the
 leftovers or beans and a third of the cheese mixture.
 Add a second layer of tortillas, the remaining turkey,
 remaining leftovers and another third of the cheese. Top
 with a final layer of coated tortillas. Pour any
 remaining enchilada sauce over the top and sprinkle with
 remaining cheese.

 Bake for 25 to 30 minutes. Finish off in the broiler for
 1 to 2 minutes, if desired, for a browned and bubbly
 top. Allow to cool for about 10 minutes before serving,
 using a serrated knife to cut. Serve with any of the
 optional toppings or leftover cranberry sauce salsa.

 By: Margaux Laskey

 Yield: 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... "Oregano is the spice of life." Henry J. Tillman
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