Enchilada Pie with Turkey

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.


8 servings

Total Time

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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.

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