Leftover Turkey Enchilada Tart

If you’ve got turkey leftover from Thanksgiving, Christmas or some other occasion then this Leftover Turkey Enchilada Tart is a delicious way to use it up.

It’s super simple to make. About 15 minutes prep time, 35 to 40 minutes in the oven and you’ve got supper ready to go on the table.

Ingredients:

• Double batch of homemade pizza dough (or 1 package of fresh dough from the deli)
• 2 c of chopped turkey
• 1½ c grated Tex Mex Cheese
• 1 c of frozen corn kernels
• ½ c of finely chopped onion
• ½ c sour cream (plus more to garnish, if desired)
• 1 4.5 oz can of chopped green chilies (if desired)
• 1 can of enchilada sauce (you’ll use about ½ c total)
• 1 tbsp of olive oil
• 3 or 4 cherry tomatoes for garnish

Preheat your oven to 400ºF.

Make your pizza dough and set it aside.

Chop the onion.

Add oil to a large frying pan over medium heat. 

Sauté onions for 2 to 3 minutes until clear. 

Add frozen corn. Cook for 3 to 4 minutes until the corn is thawed.

Chop up your turkey into bite-sized pieces.

Stir in chopped turkey and chilies (if using). Heat for a minute or 2.

Remove from the heat and stir in the sour cream and ½ c of the grated cheese. Reserve the other cup of cheese for later in the recipe. Allow to cool while you shape the dough.

Place the ball of dough in the center of a baking tray lined with a silicon baking sheet or one that’s been well greased.

Starting at the center pat the dough into roughly a 10 inch square with rounded corners.

Spread about 4 tbsp of the enchilada sauce over the dough.

Spoon the turkey mixture evenly over the sauce to within about 1½ inched from the edge of the dough.

Drizzle another 4 tbsp of enchilada sauce over top of the turkey mixture and then spread around.

Top with the remaining 1 c of grated cheese.

Fold the edge of dough up over the filling as pictured. Pleat the dough as necessary to form a round tart that’s about 8½ to 9 inches in diameter.

Bake for 35 to 40 minutes until crust is a deep golden brown and the filling is bubbly.

Remove from the oven and let stand for 10 minutes before cutting.

Serve with your choice of toppings.

Here, we’ve topped with sour cream, green onions and cherry tomatoes:

Or, for another option, add chopped red peppers and some guacamole:

However you choose to top your enchilada tart, it’s sure to be delicious!  Be sure to pin this recipe so you can find this post again, by clicking on the buttons at the bottom of this post.

Yield: 8

Leftover Turkey Enchilada Tart

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Use up your leftover turkey from the holidays to make this delicious Turkey Enchilada Tart!

Prep Time 15 minutes

Cook Time 40 minutes 35 seconds

Additional Time 10 minutes

Total Time 1 hour 5 minutes 35 seconds

Ingredients

• Double batch of homemade pizza dough (or 2 packages of fresh from the deli)
• 2 c of chopped turkey
• 1½ c grated Tex Mex Cheese
• 1 c of frozen corn kernels
• ½ c of finely chopped onion
• ½ c sour cream (plus more to garnish, if desired)
• 1 4.5 oz can of chopped green chiles 
• 1 can of enchilada sauce
• 1 tbsp of olive oil
• 3 or 4 cherry tomatoes for garnish

Instructions

1. Preheat your oven to 400ºF.
2. Make your pizza dough and set it aside.
3. Add oil to a 10 inch fry pan over medium heat.
4. Saute onions for 2 to 3 minutes until clear.
5. Saute onions for 2 to 3 minutes until clear.
6. Stir in chopped turkey and chiles. Heat for a minute or two.
7. Remove from the heat and stir in the sour cream and ½ c of the grated cheese. Allow to cool while you shape the dough.
8. Place the ball of dough in the center of a baking tray lined with a silicon baking sheet or one that’s been well greased.
9. Starting at the center pat the dough into roughly a 10 inch square with rounded corners.
10. Spread about 4 tbsp of the enchilada sauce over the dough.
11. Spoon the turkey mixture evenly over the sauce to within about 1½ inched from the edge of the dough.
12. Drizzle another 4 tbsp of enchilada sauce over top of the turkey mixture and then spread around.
13. Top with the remaining 1 c of grated cheese.
14. Fold the edge of dough up over the filling. Pleat the dough as necessary to form a round tart that’s about 8½ to 9 inches in diameter.
15. Bake for 35 to 40 minutes until crust is a deep golden brown and the filling is bubbly.
16. Remove from the oven and let stand for 10 minutes before cutting.
17. Cut into wedges. Served topped with sour cream and diced fresh tomatoes.
18. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 60mgSodium: 218mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 15g

Please note that the nutritional information is approximate. If you required more accurate measurements, please do the calculations for yourself.

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