Make this leftover turkey enchilada casserole when you have too much leftover turkey after a holiday dinner.
Why this recipe works
This is a terrific casserole meal when your family is tired of heating up plain turkey or your leftovers have dried out a bit.
Though this gluten free turkey 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, ground turkey, or ground taco meat.
Use whatever leftovers you have on hand including a combination of two or more meats if you’re adventurous.
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 use gluten free canned enchilada sauces like:
If you’re using a store brand of red enchilada sauce, check the label to make sure it’s gluten free.
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.
Tips for making leftover turkey enchiladas casserole
Cheese: To keep this 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 or Instant Pot Pulled Pork.
You can also use Slow Cooker Mexican Shredded Chicken.
Breakfast: I like it so much that sometimes have it a slice for breakfast with a fried egg on top!
Freeze it: This leftover 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.
Other meats: No leftover turkey? Make it with leftover chicken, ground turkey, or crockpot taco meat.
Add beans: Add some black beans to the shredded turkey and red enchilada sauce.
Other toppings: Serve this casserole with toppings like guacamole and sour cream (or no fat Greek yogurt).
More terrific casserole recipes
Love the ease of making casseroles? Then check out these recipes:
If you love BBQ pulled pork and cornbread, then check out this Pulled Pork Skillet with Cornbread Recipe.
Kids love this Mac & Cheese Casserole Recipe with Peas, Carrots & Ham.
Check out the Best Gluten Free Thanksgiving Desserts Recipes and the Best Keto Thanksgiving Recipes for more delicious recipes for your holiday table.
- 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 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.
- 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.
Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 582mgCarbohydrates: 29gFiber: 5gSugar: 5gProtein: 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.