Turkey Enchilada Pie Weight Watchers Recipes

TURKEY ENCHILADA PIE WEIGHT WATCHERS

Steps:

• Preheat oven to 350°F Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
• Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.
• Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
• Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
• Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
• Notes.

TURKEY ENCHILADA PIE

Steps:

• Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to crumble meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
• Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil, reduce heat to medium and simmer until thickened, about 2 minutes.
• Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
• Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
• Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

TURKEY ENCHILADA PIE

Steps:

• Have ready a round 3-qt. glass baking dish(casserole).
• Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add bell pepper and saute' 3-4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles.
• Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
• Heat oven to 350°F.
• To assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.
• Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the remaining cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5-10 minutes before cutting in wedges. Serve with Accompaniments.

TURKEY ENCHILADA PIE

Steps:

• Brown meat in oil, stir in tomatoes and taco seasoning mix.
• Reduce heat, cover and cook 10 minutes, stirring occasionally. Stir in green onions and olives.
• Place 1 tortilla in bottom of 2 quart baking dish, cover with about 1/2 cup meat sauce. Top with about 1/4 cup cheese. Repeat, making a 6 layer stack.
• Pour 1/2 cup water down edge, into baking dish. Cover with foil and baking at 425 for 30 minutes.
• Cut into 4 wedges, garnish with sour cream if desired.