Name: Gluten-Free Turkey Enchiladas Verde Recipe
Ingredients: 1 large can of green enchilada sauce*; 12 6-inch corn tortillas**; 4-6 cups shredded turkey***; 1/2 yellow or red onion, chopped; 1 can of black beans, drained; 1 cup roasted corn (canned or frozen corn work equally well); Shredded cheddar or Mexican blend cheese (3-4 cups); 1 ½ pounds fresh tomatillos, husks removed and rinsed*; 2 medium sweet onions; 2 poblano peppers (substitute jalapeno or Serrano peppers for more heat); 4 cloves garlic, peeled juice of 1 lime; 1/2 tsp cumin; 1 tsp salt; 1/2 tsp pepper; 1/2 cup fresh cilantro, chopped

Description

A spicier take on a classic recipe.

Ingredients

Scale

For the Turkey

1 large can of green enchilada sauce*
12 6-inch corn tortillas**
4–6 cups shredded turkey***
1/2 yellow or red onion, chopped
1 can of black beans, drained
1 cup roasted corn (canned or frozen corn work equally well)
Shredded cheddar or Mexican blend cheese (3-4 cups)

For the Salsa Verde

1 ½ pounds fresh tomatillos, husks removed and rinsed*
2 medium sweet onions
2 poblano peppers (substitute jalapeno or Serrano peppers for more heat)
4 cloves garlic, peeled juice of 1 lime
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 cup fresh cilantro, chopped

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Instructions

For the Turkey

Heat oven to 375°. Spray a 9×13 baking dish with non-stick cooking spray.
Pour a thin layer of enchilada sauce over the bottom of the dish. Lay six corn tortillas on the bottom, overlapping the tortillas to cover the bottom of the pan. Top with the shredded turkey, onion, beans, and corn. Add 1-2 cups of the cheese, depending on how cheesy you want the enchiladas. Pour 1/3 of the enchilada sauce over the filling ingredients. Top with the remaining six tortillas, overlapping, to cover the filling. Top with remaining enchilada sauce; spread the sauce evenly over the tops of the tortillas. Top with additional cheese. Add as much cheese as you wish.
Cover with foil and bake for 20-30 minutes until bubbly and heated.
Let sit for 10 minutes before serving.
Serve with sour cream, scallions, your favorite hot sauce, or cilantro if desired.

For the Salsa

Preheat grill to medium-high.
Leaving the root end intact, peel onions and halve from root to tip.
Place whole tomatillos, onions, and peppers on an oiled grill grate. Cook, turning occasionally until all are slightly charred. Remove from grill. Seed and stem the peppers.
Place charred vegetables in a blender or food processor with garlic, lime juice, cumin, salt, and pepper. Pulse until blended. Stir in cilantro.
Serve simply with chips, as a condiment, or as a delicious base for chicken enchiladas. Stir into two chopped avocados for guacamole to remember!

Notes

*If you can’t find gluten-free green enchilada sauce, I’ve used green salsa, which is usually gluten-free.

** Flour tortillas make a delicious non-gluten-free version, as well.

The recipe works equally well with red enchilada sauce if that’s preferred!