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Turkey Tortilla Pie

Yield Makes 4 servings
Basically turkey à la king with Southwestern undertones, this dish is easy to assemble and appreciated on a chilly evening. Serve it with a crisp green salad topped with orange and avocado slices and thinly sliced red onion. Prep: 10 minutes; Cook: 17 minutes; Bake: 20 minutes.


  • 3 tablespoons unsalted butter
  • 6 large green onions, thinly sliced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 ounces mushrooms, sliced
  • 1 teaspoon chili powder, or to taste
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • 2 cups diced cooked turkey
  • 1 (4-ounce) jar diced pimientos, drained
  • 3 tablespoons diced canned green chiles (optional)
  • 1/2 cup sour cream
  • 8 (6-inch) corn tortillas
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • Garnishes: Salsa, sour cream, minced fresh cilantro

How to Make It

  1. Preheat oven to 400°. Melt butter in a large saucepan over medium heat. Add green onions, salt, and pepper, and cook 1 minute. Add mushrooms, and cook 10 minutes or until tender. Add chili powder and flour, and cook 1 minute. Add milk, and simmer 5 minutes or until mixture begins to thicken; remove from heat. Add more chili powder, if desired. Add turkey, pimientos, and green chiles. Stir in sour cream.

  2. Arrange 4 tortillas side by side in a microwave-proof dish. Cover with dampened paper towel, and microwave on HIGH for 30 seconds. Repeat with remaining tortillas.

  3. Arrange 4 tortillas in a 10-inch pie plate, cover with half the turkey mixture, and sprinkle with 1 cup cheese. Repeat with remaining tortillas, turkey, and cheese. Bake at 400° for 20 to 25 minutes or until bubbly and golden brown. Garnish, if desired.