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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
 
MMMMM

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