If you have too much turkey, you have to try this Leftover Turkey Enchilada Casserole! Especially when your family is tired of heating up plain turkey or your leftovers have dried out a bit.
Though my gluten free enchilada casserole works great with leftover turkey from Thanksgiving, it’s super versatile.
You can use the same recipe with shredded pork or beef, leftover chicken, or ground taco meat.
Use whatever leftover meat you have on hand including a combination of two or more meats if you’re adventurous.
Making a gluten free leftover turkey enchilada casserole
The first time I made Leftover Turkey Enchilada Casserole, I made my own enchilada sauce from scratch using Emeril Lagasse’s Easy Enchilada Sauce recipe.
I just substituted an all purpose gluten free flour for the regular flour.
(If you’re using a store brand of enchilada sauce, check the label to make sure it’s gluten free.)
Tortillas: I used corn tortillas instead of flour to keep this Leftover Turkey Enchilada Casserole gluten free.
I prefer the taste of corn tortillas over gluten free tortillas. They’re cheaper, too!
If the tortillas break when making your casserole, patch with an extra tortilla if you wish, but don’t worry about it.
Tips for making Leftover Turkey Enchilada Casserole
Cheese: To keep my turkey enchilada casserole recipe on the more wholesome side, I kept the cheese to a minimum. If you want, you can use half shredded cheese and half crumbled queso fresco.
Freeze it: My Leftover Turkey Enchilada Casserole recipe is for a double batch – one to eat now and one to freeze right in the casserole dish for later. Just defrost it in the oven to heat up on a night when you’re too busy to cook!
Perfect for potlucks: This gluten free enchilada casserole is also terrific to bring to potlucks. It’s so flavorful that there’s no need to tell anyone it’s gluten free, except those who are on a special GF diet!
Leftover Turkey Enchilada Casserole
- 4 cups shredded turkey
- 3 cups enchilada sauce (gluten free - homemade or store bought)
- 1 (15.25 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- Cooking spray
- 26-30 small corn tortillas
- 1 cup shredded cheddar cheese
- Chopped cilantro or flat leaf parsley for garnish (optional)
- Place shredded turkey, 1 1/2 cups enchilada sauce, corn, and diced tomatoes in a bowl. Mix thoroughly.
- Spray two 9 × 13 pans 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 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 the grated cheese.
- Bake at 350 degrees F for about 20 minutes until edges are crispy. Garnish with chopped cilantro or parsley if you wish before serving.
- Serving size: 1/16 of recipe
Originally posted November 29, 2013. Updated with new pictures and information.
Image credit: DepositPhotos