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   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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