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.
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
(If you’re using a store brand of 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 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: 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!
More terrific casserole recipes
Kids love this Mac & Cheese Casserole Recipe with Peas, Carrots & Ham.
- 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.
Image credit: DepositPhotos