Turkey Enchilada Casserole Recipe

Turkey Enchilada Casserole Recipe

Make this leftover Turkey Enchilada Casserole if you have too much leftover turkey after a holiday dinner.

It’s a terrific casserole meal when your family is tired of heating up plain turkey or your leftovers have dried out a bit.

Though my gluten free turkey enchilada casserole works great with leftover turkey from Thanksgiving, it’s super versatile and can be made year round.

You can use the same recipe with shredded pork or beef, leftover chicken, shredded chicken, or ground taco meat.

Use whatever leftovers you have on hand including a combination of two or more meats if you’re adventurous.

Turkey Enchilada Casserole and serving spoons

Making a gluten free leftover turkey enchilada casserole

Make your own enchilada sauce

The first time I made this easy 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.

I recommend using an all purpose gluten free flour like Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. I love this product because it cooks up just like regular flour in my gluten free recipes.

Using a store bought enchilada sauce

You can find gluten free canned enchilada sauces like Old El Paso Medium Red Enchilada Sauce and Old El Paso Mild Red Enchilada Sauce. Both are terrific.

(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 turkey enchilada casserole gluten free.

I prefer the taste of corn tortillas over gluten free tortillas. They’re cheaper, too!

If the tortillas tear when making your casserole, patch with an extra tortilla if you wish, but don’t worry about it. It doesn’t have to be perfect and the cheese and sauce will cover everything.

An Enchilada Casserole with wooden serving spoon and fork

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.

Not just for Thanksgiving: My family loves eating this gluten free enchilada casserole year round since I make it anytime I have leftover shredded pork  from my Slow Cooker Spicy Pulled Pork Tacos.

You can also use Slow Cooker Mexican Shredded Chicken, or Crock-Pot Taco Meat.

Breakfast: I like it so much that sometimes have it a slice for breakfast with a fried egg on top!

Freeze it: This leftover 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 refrigerator overnight. Then heat it up in the oven 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!

Halve it: If you don’t want to make two casseroles, cut the recipe in half use the half the can of corn and tomatoes in chili or soup.

More terrific casserole recipes

Love the ease of making casseroles? Then check out these recipes:

Shepherd’s Pie with Ground Turkey and Gluten Free Shepherd’s Pie are two takes on a classic British pub recipe.

If you love BBQ pulled pork and cornbread, then check out this Pulled Pork Skillet with Cornbread Recipe.

This Crockpot Breakfast Casserole and Blueberry French Toast Casserole can be made ahead and served for brunch.

Kids love this Mac & Cheese Casserole Recipe with Peas, Carrots & Ham.

Yield: 16 SERVINGS (DOUBLE BATCH)

Turkey Enchilada Casserole Recipe

Turkey Enchilada Casserole recipe

Make turkey enchilada casserole recipe with leftovers. This gluten-free enchilada casserole recipe can be made with shredded chicken or pork.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 4 cups shredded turkey
  • 3 cups enchilada sauce (gluten free - homemade or store-bought)
  • 1 (15.25 ounces) can corn, drained
  • 1 (14.5 ounces) 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)

Instructions

  1. Place shredded turkey, 1 1/2 cups enchilada sauce, corn, and diced tomatoes in a bowl. Mix thoroughly.
  2. Spray two 9 × 13 pans with cooking spray.
  3. 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.
  4. If you have leftover filling, add the 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.
  5. Lightly sprinkle each dish with the grated cheese.
  6. Bake at 350 degrees F for about 20 minutes until edges are crispy. Garnish with chopped cilantro or parsley if you wish before serving.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 217Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 505mgCarbohydrates: 26gFiber: 4gSugar: 4gProtein: 15g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally posted November 29, 2013 and November 19, 2017. Updated with new pictures and information.

Image credit: DepositPhotos

Turkey Enchilada Casserole Recipe

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Recipe rating: 5 4 3 2 1