Got leftovers? This recipe works great with leftover turkey from Thanksgiving, leftover pork from my Slow Cooker Spicy Pulled Pork Tacos, leftover chicken or even some shredded beef – whatever you have on hand including a combination of two or more meats if you’re adventurous.
Believe it or not, I never made enchiladas before! Not a problem, as this leftover enchilada recipe was easy to make. I even made my own enchilada sauce from scratch using Emeril Lagasse’s Easy Enchilada Sauce recipe. (I substituted all purpose gluten free flour mix for the flour.)
If you're using store bought, check the ingredients to make sure it's gluten free. To keep my leftover enchiladas on the healthy side, I kept the cheese to a minimum, too - just 1 cup total. I also used corn tortillas to make sure it was gluten free as well.
My Leftover Enchiladas recipe is for a double batch – one to eat now and one to freeze for later. Feel free to cut the recipe in half if you wish and use the half the can of corn and tomatoes in chili or soup.
Healthy Gluten Free Leftover Enchiladas
- 4 cups shredded turkey, pork, chicken, or beef
- 3 cups enchilada sauce
- 1 (15.25 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 26-30 small corn tortillas
- 1/2 cup shredded cheddar cheese
- 1/2 cup queso fresco, crumbled
- Place shredded meat, 1 1/2 cups enchilada sauce, corn, and diced tomatoes in a bowl. Mix thoroughly.
- Spray two 9 × 13 pan with cooking spray.
- Fill tortillas with about 2 generous tablespoons of filling , roll up, and place in pan. (You’ll need to have two enchiladas per horizontal row.) When you’ve used up half the tortillas, start on the second pan. If tortillas break, patch with an extra tortilla if you wish, but don’t worry about it.
- If you have leftover filling, add remaining 1 1/2 cup enchilada sauce to it. Then pour half the sauce over one pan, then the remaining enchilada sauce over the other dish.
- Lightly sprinkle each dish with half the grated cheese and half the queso fresco.
- Bake at 350 degrees F for about 20 minutes until edges are crispy.
- Serving size: 1/16 of recipe