Hearty Turkey Pie- Enchilada Casserole
Why I Love This Recipe
I have been fortunate to live in various regions of the US and have been exposed to a variety of cultural and regional foods. In this recipe, I wanted to deconstruct the classic chicken pot pie and enchilada dish. I added a twist by fusing flavors of both dishes. I created a casserole dish with a crispy pie crust; followed with the richness of the enchilada.
Ingredients You'll Need
1 cup cooked shredded turkey
1/4 cup chopped onion
1 cup frozen mixed vegetables
1/2 cup frozen spinach
1 can Adobe Chipotle peppers
1 can Enchilada sauce
1 can Campbell's Cream of Mushroom soup
1 package Mozzarella cheese
1/2 tsp ginger-garlic paste
A package Corn Tortillas
Pie crust - cut to bite-size
Toppings: Sour Cream, green onions, and tomatoes.
Fry onion, and sauté mixed vegetables and spinach. Add 1/2 tsp ginger-garlic paste, and a few chopped chipotle peppers. Season mixture with salt and pepper.
Heat corn tortillas in fry pan. Add mixture with cheese and roll-up tortilla. Place enchilada sauce in bottom of casserole dish. Place tortillas seam-side down. Add remainder of the enchilada sauce. Top with can of Campbell's Cream of Mushroom Soup, and mozzarella cheese. Finish casserole by adding torn pieces of pie crust. Bake casserole at 350 degrees for 30 minutes.