Thanksgiving Leftovers Enchilada Pie Recipe

Name: Thanksgiving Leftovers Enchilada Pie Recipe
Ingredients: 3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray); ¼ cup chopped onion; ½ teaspoon cumin; 2 cups leftover cooked turkey, shredded; Kosher salt and fresh ground pepper; 8 5 ½-inch soft corn tortillas; 1 (10-ounce) can red enchilada sauce; 2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained); 1 ½ cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack; 1/2 cup (4 ounces) Velveeta cheese, cut into ½-inch cubes

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This recipe was developed for a special kids’ edition of The New York Times, but we’ve found that people of all ages love it It sounds a little strange, but we promise you, it’s surprisingly...

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Ingredients

3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)
¼ cup chopped onion
½ teaspoon cumin
2 cups leftover cooked turkey, shredded
Kosher salt and fresh ground pepper
8 5 ½-inch soft corn tortillas
1 (10-ounce) can red enchilada sauce
2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)
1 ½ cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack
1/2 cup (4 ounces) Velveeta cheese, cut into ½-inch cubes