Surprise! This classic recipe got a little facelift and is now even better than before! You can find the tasty new twist by clicking here. Enjoy!
Enchilada Casserole (GF Option)
This delicious enchilada casserole is so versatile. Simply use any precooked meat or poultry that you have on hand and combine it with some gluten-free tortillas, pinto beans, homemade enchilada sauce and lots of other delicious real food ingredients to create a hearty, flavorful meal the whole family with love.
This casserole makes a wonderful meal to make for a “meals ministry” or church fellowship. It also freezes well, so why not prepare two and freeze one for a future meal. When ready to bake, simply thaw the casserole completely in the fridge, and then bake for a quick weeknight meal.
Enchilada Casserole
Ingredients
- 1 1/2 cups cooked & shredded meat such as chicken, turkey or pulled pork
- 1 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1 2/3 cups homemade enchilada sauce
- 1/3 cup cultured sour cream
- 1/2 cup sliced black olives
- 1 1/2 cup cooked soaked pinto beans (I use crockpot pinto beans)
- 2 1/2 cups grassfed or raw cheddar cheese, grated
- 4 gluten-free tortillas
Instructions
- Preheat oven to 350 degrees. Oil an 8x8-inch baking dish and add a very thin layer of enchilada sauce to bottom of dish.
- In a large skillet, over medium-high heat, add about a tablespoon of oil, garlic and onions, Sauté until golden brown and soft.
- Add the precooked meat, olives, beans, sour cream and remaining enchilada sauce. Reduce heat and allow to simmer for 10 minutes.
- Then, layer the casserole in your baking dish as follows: tortilla, meat-sauce mixture, shredded cheese, tortilla, etc. ending with a layer of cheese.
- Cover and bake for approximately 30 minutes until heated through.
- Allow to sit for 10 minutes before serving. (Recipe inspired by Passionate Homemaking.)
Turkey Cutlets w/Pan Gravy (GF Option)
This is a definite family favorite – it’s like Thanksgiving without all of the fuss! The pan gravy captures all the wonderful flavors and aromas that make Thanksgiving meals so special. Serve it with your favorite green veggie and a side of mashed potatoes. Be sure to make a little well in the center of your potatoes to give the gravy a place to hang out. And if you really want to go big, add a side of cranberry sauce and bake a pumpkin pie!
Turkey Cutlets w/Pan Gravy (GF Option)
Ingredients
- 6 organic turkey cutlets (about 1.4 lbs)
- 1 tbsp fresh sage, minced
- 1 tbsp fresh thyme (leaves only)
- 6 tbsp butter
- 1 stalk organic celery, diced
- 1/2 cup finely chopped yellow onion
- 3 tbsp flour (I use whole spelt flour, if you're GF sub with arrowroot powder)
- 2 cups chicken stock (homemade is best)
- 1 tbsp white cooking wine
Instructions
- Season turkey cutlets with sea salt and freshly ground pepper on both sides. Then lightly sprinkle with 1/2 tbsp of the minced sage and fresh thyme leaves. Use your fingertips to pat the herbs into the meat.
- In a large skillet over medium-high heat, melt 2 tbsp of butter and cook the cutlets until golden – about 3 minutes per side. Transfer turkey cutlets to a plate and cover loosely with foil.
- Reduce heat to medium and add remaining butter to the pan. When melted, add celery and onion. Sauté until soft (about 5 minutes).
- Slowly whisk in the flour a little at a time and cook until thickened and pale gold (about 2 minutes).
- Next, slowly whisk in the chicken stock about a half-cup at a time. Add the cooking wine and remaining 1/2 tbsp of fresh herbs. Continue whisking until the gravy is smooth, bubbly and thick (about 4-5 minutes).
- Return the turkey cutlets to the pan, along with any juices on the plate. Stir to combine and simmer in the gravy for about one minute to rewarm the turkey.
- Remove pan from heat. Use tongs to place turkey cutlets onto a large serving platter. If desired, strain gravy (using a fine mesh strainer) and place in gravy boat.
- Top each cutlet with gravy. Serve with mashed potatoes (with more gravy on top!) and your favorite veggies! Absolutely scrumptious!
