One-Pot Cheesy Turkey Tamale Pie
Make a quick and easy One-Pot Cheesy Turkey Tamale Pie. This is a great recipe for a weeknight dinner or for using up leftover turkey.
Make a quick and easy One-Pot Cheesy Turkey Tamale Pie. This is a great recipe for a weeknight dinner or for using up leftover turkey.
- 2 tablespoons chili powder
- 2 cups chicken broth
- 2 cups milk
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 cup polenta
- 4 ounces sharp white cheddar cheese shredded, plus 4 ounces more for topping
- 1/4 teaspoon salt + pepper
- 2-4 tablespoons butter (your preference)
- 2 cup leftover turkey shredded
- 1 cup leftover gravy (or 1/2 cup extra enchilada sauce)
- 1 1/2 cups red enchilada sauce
- 2 teaspoons smoked paprika
- 1 teaspoon salt + pepper
- 1 red pepper diced
- 1 1/2 cups cooked black beans (rinsed + drained if using can)
- diced avocado
- pomegranate salsa (or any salsa)*
- 4 ounces queso fresco or cotija cheese crumbled
- fresh cilantro chopped
- crushed tortilla chips (i forgot to add these in t but you should do this!)
- Carbohydrate 53.7994864024277 g
- Cholesterol 598.086999265144 mg
- Fat 115.4571932093 g
- Fiber 4.01311250559689 g
- Protein 152.102180005651 g
- Saturated Fat 37.2342184559274 g
- Serving Size 1 1 Serving (991g)
- Sodium 746.254371864868 mg
- Sugar 49.7863738968308 g
- Trans Fat 10.0839929883249 g
- Calories 1901 calories
Step-by-step
- Start by making the polenta. Pour the chicken broth and milk into a medium-sized brasier or high-sided skillet and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick, you can add a tablespoon of butter or extra milk.
- Preheat the oven to 375 degrees F.
- While the polenta is cooking, mix together the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, and pepper in a mixing bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over, spreading it in an even layer. Top with cheese. Bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa, and queso fresco or cotija cheese. Enjoy!
As I was making dinner on a busy weeknight, I was looking for a recipe that was quick, easy, and would be a crowd-pleaser. I came across this recipe for One-Pot Cheesy Turkey Tamale Pie and decided to give it a try.
This recipe is incredibly versatile. I used leftover turkey, but you can also use ground turkey, shredded chicken, or beef. You can also use your favorite enchilada sauce and adjust the spices to your taste. I added some diced red pepper and black beans for some extra flavor and texture, but you can add whatever vegetables you like. The best part about this recipe is that it's a one-pot meal, so there's minimal cleanup involved.
My family loved this One-Pot Cheesy Turkey Tamale Pie. It was cheesy, flavorful, and disappeared quickly. I will definitely be making this again soon.
Here are some tips for making this recipe:
- If you don't have any leftover turkey, you can use ground turkey. Just brown the ground turkey in a skillet before adding it to the recipe.
- You can use any type of enchilada sauce that you like. I used a mild enchilada sauce, but you can use a medium or hot sauce if you prefer.
- Feel free to add any vegetables that you like to this recipe. Some good options include diced onions, bell peppers, or corn.
- If you don't have any queso fresco or cotija cheese, you can use shredded cheddar cheese or Monterey Jack cheese instead.
- Serve this One-Pot Cheesy Turkey Tamale Pie with your favorite toppings. I like to serve it with salsa, sour cream, and guacamole.
