Description
A no-roll, layered enchilada casserole made with leftover turkey, corn tortillas, black beans, corn, and cheese under tangy green enchilada sauce.
Ingredients
Scale
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
Instructions
- Heat oven to 375°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- 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.
- 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.
- 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.
- Cover with foil and bake 20 to 30 minutes, until bubbly and heated through.
- 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