Leftover turkey can feel like an edible chore by day four, but these gluten-free turkey enchiladas verde make it the main event again. We skip the fussiest part of enchilada night, rolling each tortilla one at a time, and build the dish like a casserole instead. Corn tortillas, shredded turkey, black beans, roasted corn, onion, and plenty of melted cheese go into a 9-by-13 pan in layers, then disappear under a blanket of tangy green enchilada sauce.

These layered enchiladas come together in about 20 minutes of hands-on time. The corn tortillas soften in the sauce as they bake, settling into tender layers that hold together like a Tex-Mex lasagna. Green sauce, made from tomatillos and chiles, has a bright, slightly sour edge that cuts through the richness of the cheese and keeps day-old turkey tasting lively. Black beans and corn stretch the meat further, so four cups of leftovers can comfortably feed eight people.

Because the recipe relies on corn tortillas rather than flour, it’s naturally gluten-free, which makes it an easy choice when holiday guests are still in town and someone at the table avoids wheat. Just read the label on the enchilada sauce, since some brands thicken theirs with flour. Measurements are loose by design, so you can use four cups of turkey or six, add a little more cheese, or fold in roasted peppers to make this recipe your own. 

Can I Use Red Sauce or Dairy-Free Cheese Instead?

Yes, and both swaps are worth trying. Rhonda notes the recipe works equally well with red enchilada sauce, which brings a deeper, earthier chile flavor that pairs nicely with dark meat. For a fully homemade version, replace the canned sauce with her roasted tomatillo and sweet onion salsa verde, thinned with a splash of turkey stock or water so it spreads easily over the tortillas. In a pinch, a jar of green salsa also works and is usually gluten-free.

If you’d rather use flour tortillas, go ahead. They make a softer, equally delicious bake, but the dish will no longer be gluten-free. To keep it gluten-free, confirm that your corn tortillas are labeled gluten-free, since some brands blend in wheat flour or are made on shared equipment. Leftover chicken or rotisserie chicken can replace the turkey cup for cup.

To make the enchiladas dairy-free, swap the cheddar or Mexican-blend cheese for a dairy-free shredded cheese that melts well, or leave the cheese out entirely and finish the baked casserole with sliced avocado and extra cilantro. Top servings with a dairy-free sour cream or a squeeze of lime in place of regular sour cream.

What Can I Serve With Turkey Enchiladas Verde?

Rich, cheesy enchiladas warrant something fresh and crunchy alongside it. Consider a green salad with lime vinaigrette, a quick cabbage slaw, or sliced radishes and cucumbers with salt and Tajin. Mexican-style rice and refried or charro beans turn it into a full combination plate. Warm tortilla chips with guacamole or homemade salsa verde are an easy starter. For toppings, set out sour cream, sliced scallions, chopped cilantro, pickled jalapeños, and your favorite hot sauce. Washing it down with a crisp Mexican lager or a classic margarita is never a bad idea.

Can I Make Enchiladas Ahead of Time?

Assemble, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered bake time when it goes straight from the fridge to the oven. Unbaked enchiladas also freeze for up to three months; thaw overnight in the refrigerator before baking.

Tips for success

• Layer, don’t roll. Overlap the tortillas so they completely cover the pan. Small gaps let the filling poke through and dry out.
• Warm stiff tortillas. Cold corn tortillas can crack. Wrap them in a damp towel and microwave for 30 seconds before layering.
• Shred the turkey finely. Smaller pieces absorb more sauce and make the casserole easier to slice.
• Don’t skip the rest. Ten minutes out of the oven lets the layers set so each square holds its shape.
• Handle leftovers with care. Since the turkey has already spent time in the fridge, refrigerate any leftover enchiladas promptly and finish them within a day or two.

If you love green chile, try TABLE’s Mac and Cheese with Green Chile or the Lamb Loin With Green Chile Harissa. 

Browse our Dietary Needs recipes for more gluten-free ideas.

Gluten-Free Turkey Enchiladas Verde

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• Author: Rhonda Schuldt
• Total Time: 1 hour
• Yield: Serves 8
• Diet: Gluten Free

Print Recipe

Description

A no-roll, layered enchilada casserole made with leftover turkey, corn tortillas, black beans, corn, and cheese under tangy green enchilada sauce.

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Ingredients

Scale 1x2x3x

For the enchiladas:

• Nonstick cooking spray
• 1 (28-oz) can green enchilada sauce, gluten-free (see notes)
• 12 (6-inch) corn tortillas, gluten-free
• 4 to 6 cups shredded leftover turkey
• ½ yellow or red onion, chopped
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup roasted corn (canned or frozen work equally well)
• 3 to 4 cups shredded cheddar or Mexican-blend cheese, divided

Optional toppings:

• Sour cream
• Sliced scallions
• Chopped cilantro
• Hot sauce

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Instructions

1. Heat oven to 375°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
2. Spread a thin layer of enchilada sauce over the bottom of the dish. Arrange 6 tortillas over the sauce, overlapping them to cover the bottom of the pan.
3. Top with the turkey, onion, beans, and corn. Sprinkle with 1 to 2 cups of the cheese, depending on how cheesy you like your enchiladas. Pour about one-third of the remaining sauce over the filling.
4. Cover with the remaining 6 tortillas, overlapping them to cover the filling. Pour the rest of the sauce over the top and spread it evenly to the edges. Top with the remaining cheese.
5. Cover with foil and bake 20 to 30 minutes, until bubbly and heated through.
6. Let rest 10 minutes before slicing. Serve with sour cream, scallions, hot sauce, or cilantro, if desired.

Notes

• If you can’t find gluten-free green enchilada sauce, use jarred green salsa, which is usually gluten-free, or the homemade Roasted Tomatillo and Sweet Onion Salsa Verde.
• Red enchilada sauce works equally well.
• Flour tortillas make a delicious version that is not gluten-free.
• Make ahead: Assemble and refrigerate, covered, up to 24 hours; add 10 to 15 minutes to the bake time. Freeze unbaked up to 3 months.

• Prep Time: 20 minutes
• Rest Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baked
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1/4 cup
• Calories: 25

About the Recipe Author

Rhonda Schuldt is a TABLE Magazine contributor who writes about practical, comforting home cooking. Her recipes for TABLE range from family classics like Nancy’s Layered Meatloaf and Easy as Shepherd’s Pie to holiday showpieces like Porchetta-Inspired Turkey, plus smart second acts such as Easy Recipes for Leftover Beef Brisket and Homemade Stock Recipes. Find all of her stories on her TABLE author page.

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