If you love enchiladas, this gluten free turkey enchilada pie with a mashed potato crust is worth trying :-).
My husband went on a business trip a few weeks ago. His boss had arranged a cooking class for the team to do as a team bonding exercise. I wish I was there for this experience because it must have been an incredible experience.
David came home insisting we buy a potato ricer. And I mean those were within the first 20 words he uttered when he came home from the airport.
Hi, hug the kids, hug the wife, pet the dog and we need a potato ricer.
I was baffled. My husband doesn’t cook and he certainly knows nothing about fancy kitchen gadgets.
I have never heard of a potato ricer before. I looked it up on Amazon and it is a big press like gadget that will rice/mash cooked potatoes. Drop a whole boiled potato in and push the lever. It is quick and easy. I can even imagine my kids would love to do this for me :-).
I have never seen my husband want a kitchen gadget like this before so I did go on Amazon and buy one. It is a little bulky to store, but it was so easy to use on the mashed potatoes. I have seen a lot of cauliflower rice recipes and I am sure this ricer would work really well for that too.
I did cheat and use Hatch brand’s gluten free red enchilada sauce for this recipe. My son loves this sauce, and it really speeds up the time to make this dish. (Make sure you use their can with the big blue Gluten Free words printed on the label.)
(*Please note there is an affiliate link in this post. Making a purchase on an affiliate link will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
- For the potato crust:
- 4 large potatoes baking potatoes, 7 white potatoes
- 1 clove garlic
- 1 teaspoon olive oil
- 1 cup heavy cream
- 3/4 cup whole milk
- 4 tablespoons butter
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon ground black pepper
- For the enchilada filling:
- 1 1/2 pounds ground turkey breast
- 1 14 ounce can Hatch brand red enchilada sauce
- 1 1/2 cups cheddar cheese
- 1 medium onion
- 1 cup peas, fresh or frozen and thawed
- In a large pot, boil washed potatoes (skin on) until tender.
- Allow potatoes to cool slightly.
- Cut in half.
- Place cut side down in the potato masher and over a large bowl, push lever down.
- Repeat with all of the potatoes.
- Spray olive oil in a pie or small casserole dish.
- Preheat the oven to 375 degrees.
- Spray olive oil in a pie dish.
- Add cream, milk, salt, pepper, and garlic to potatoes and mix well.
- Put potatoes into pie dish (or casserole dish) and use a spoon to form to the bottom of the pan.
- Press down to make it a crust shape.
- Bake potato crust for 15 minutes while filling is cooking.
- In a pan, brown turkey meat and onions together.
- When cooked, add peas and cook 5 minutes.
- Pour enchilada sauce on top and mix well.
- Pour meat filling into potato crust.
- Top with cheese.
- Bake 20 minutes.
- Serve hot. Optional garnish with fresh cilantro.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 437 Saturated Fat: 21g Cholesterol: 169mg Sodium: 856mg Carbohydrates: 32g Fiber: 4g Sugar: 9g Protein: 41g
Click here to see more Mexican recipes on this site.
This Spiralized Radish Salad would taste great with this meal:
If you like easy casseroles, try this Super Cheesy Zucchini Noodle Lasagna Alfredo recipe.