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Photo of Spicy turkey & cheddar enchilada pie by WW

Spicy turkey & cheddar enchilada pie

7
Points®
Total Time
42 min
Prep
10 min
Cook
32 min
Serves
6
Difficulty
Moderate
Up your dinnertime game with this simple enchilada pie, ready in under 45 minutes. Corn tortillas made a wonderful crust while ground turkey, sautéed with onion and spices, makes a flavorful filling. Salsa and cheese are layered on top before baking to yield an ooey-gooey Mexican-inspired delight. Super family-friendly, this dish is great for an easy weeknight or weekend meal. Stir 1 cup chopped thawed frozen spinach, squeezed dry into the turkey mixture to add more veggies and make this a one-dish meal or add a side salad or your favorite steamed vegetable for a complete meal. If you have leftover turkey from a holiday meal, shred and sub 1/2 pound for the ground and just heat through to get a wonderful second dish.

Ingredients

Uncooked 93% lean ground turkey

¾ pound(s)

Onion

1 medium, chopped

Kosher salt

1 tsp

Chili powder

1 tsp

All-purpose flour

3 Tbsp

Fat free skim milk

1 cup(s)

Ground cumin

1 tsp

Corn tortilla

12 tortilla(s), medium

Salsa

1 cup(s), medium spice recommended

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s)

Instructions

  1. Preheat oven to 350°F. Spray large skillet with nonstick spray and place over medium-high heat. Add turkey, onion, salt, and chili powder to skillet; cook, breaking apart turkey with wooden spoon, until turkey is browned, 7–8 minutes. Remove turkey mixture from skillet and set aside.
  2. Place skillet back over medium-high heat and add flour. Gradually whisk in milk. Bring to boil, then reduce heat to medium; simmer until thickened, about 2 minutes. Remove skillet from heat; stir in turkey mixture and cumin.
  3. Wrap tortillas in damp paper towels and microwave on High until softened, about 15 seconds. Place 4 tortillas in bottom of 9-inch pie plate, overlapping slightly to cover bottom. Spread ⅓ of turkey mixture over tortillas. Spoon ⅓ cup salsa on top and sprinkle with ¼ cup Cheddar. Repeat layers with remaining ingredients.
  4. Cover pie plate with foil and cook until cheese melts and filling is warmed through, about 20 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.
  5. Serving size: 1 wedge

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