Gluten Free Turkey Enchiladas (with Gluten Free Tortillas)

Now, could you grab a jar off the shelf? Sure. But homemade sauce tastes like you actually care… and it’s crazy fast.

Here’s what you’ll need for the sauce:

• 2 tablespoons olive oil

• 2 tablespoons gluten-free flour (like King Arthur Measure-for-Measure)

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon dried oregano

• 2 cups chicken broth (low-sodium is best)

• 6 oz can of tomato paste

• Salt to taste

Make the sauce:
In a medium saucepan, heat the oil over medium heat. Stir in the flour, whisk until it bubbles. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, and oregano. Cook 30 seconds, just to wake up those spices.

Slowly whisk in the broth and tomato paste. Simmer 5-7 minutes until it thickens up slightly. Taste it. Add salt if it needs a little punch.

Set it aside and pat yourself on the back. You just made homemade enchilada sauce without breaking a sweat.

Cooking the Turkey Filling

Alright, grab a large skillet.

1. Heat olive oil over medium heat.

2. Sauté the onions until soft and translucent (about 4-5 minutes).

3. Toss in the garlic. Stir for about 30 seconds — don’t burn it.

4. Add the ground turkey. Break it up with your spoon, cook until no longer pink.

5. Season it with cumin, smoked paprika, chili powder, oregano, salt, and pepper.

6. Stir in the chopped spinach. Let it wilt into the meat — about a minute.

7. Mix in 1 cup of shredded cheddar right into the skillet once you pull it off the heat.

Turkey filling is DONE. Smells like someone’s about to ask you what’s cooking.

Assembling the Enchiladas (Without Breaking the Tortillas)

Listen. Gluten-free tortillas can be temperamental. They crack if you look at them funny.

Here’s the trick:
Warm them first. Either zap them in the microwave for 20 seconds wrapped in a damp paper towel or lightly toast them one by one in a dry pan. Makes them soft, bendy, and ready to roll.

Now:

1. Spread a little enchilada sauce across the bottom of a greased 9×13 baking dish.

2. Spoon the turkey mixture down the center of each tortilla.

3. Roll them up gently but firmly. Place seam side down in the dish.

4. Cover them with the rest of your sauce, making sure every inch is cozy under that sauce.

5. Sprinkle cheese all over the top like you’re making it rain.

Baking Time

Pop the dish into a 375°F oven, uncovered, for about 20-25 minutes — until the cheese is melted, bubbly, and maybe even a little golden around the edges.

When it comes out, sprinkle chopped cilantro over the top and maybe squeeze a lime for a little fresh zip.