Enchiladas are a staple with my family.
They are so easily customizable and an easy weeknight dinner.
It is for that reason that enchilada sauce is always found in the pantry. One day, I stumbled across a homemade enchilada sauce recipe from Recipe Girl and saved it to my iPad for future use.
When my mom and I went gluten-free though, we discovered the sad truth that corn tortillas hate being folded (or moved for that matter; they fall apart really easily) for enchilada purposes.
So we figured that if we dumped enough yummy stuff along with the crumbly tortillas into a casserole dish, it would be like an enchilada layered casserole! I used the enchilada sauce recipe that I had been holding onto and this stuff was really good!
It’s basically just a mexican lasagna!
It’s got a little bit of kick though! Not overwhelming, but just be a little warned because I know some people won’t eat anything with the slightest spice.
I feel bad for those people because this is muy delicioso. 
Enchilada Casserole
serves 8
1 can (16 oz) Fat-Free refried beans
8-9 corn tortillas
1 pound ground turkey
1/4 cup taco seasoning (I like this recipe for a lower-sodium seasoning unlike the store-bought stuff)
3/4 cup water
1/2 cup frozen corn
1/4 cup minced onion
1 can (10 oz) of diced tomatoes and green chilies
2 cups baby spinach
3/4 cup shredded pepper jack cheese
enchilada sauce (recipe below)
1. Preheat oven to 350 degrees.
2. Brown the ground turkey in a skillet and add the taco seasoning and water. Bring to a boil and continue cooking for another 5 minutes.
3. Spray a 13 x 9 baking dish with cooking spray.
4. Spread one side of each of the tortillas with refried beans. Lay a single layer of tortillas in the baking dish, refried bean side up. Lay down a layer of spinach, some of the ground turkey, corn, onion, tomatoes, enchilada sauce, and then finish with cheese. Repeat layers until all ingredients are used.
5. Cover with foil and bake until enchilada sauce is bubbling.
Enchilada Sauce
from Recipe Girl
1/4 cup canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
♥This recipe can be gluten-free if all-purpose gluten-free flour is used in place of wheat flour in the enchilada sauce recipe.
