Sauce Ingredients:
  • 1 Tablespoons Coconut Oil 
  • 4 Tablespoons of Coconut Flour
  • 4 Tablespoons Chili Powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp oregano
  • 2 cups organic chicken stock
Ground Turkey Ingredients:
  • 2 tsp coconut oil 
  • 1 red pepper , diced
  • 1/2 of a yellow onion , diced
  • 2 lbs ground turkey
  • 1/2 tsp salt
  • 1/4 tsp pepper
Layering Ingredients:
  • 1 sweet potato , sliced thin
  • 2 cup chopped tomatoes
  1. Preheat the oven to 400 degrees.
To start, make the enchilada sauce:
  1. Heat the 1 Tbs coconut flour over medium-high heat in a sauce pan. Add 1 Tbs of the coconut flour into the oil and mix it into the oil. Let it cook for 30 seconds.
  2. Stir in the 4 Tbs of chili powder.
  3. Gradually add the chicken stock and whisk ( add 1/3 cup at a time, until a full 2 cups has been put into the pan).
  4. Then add the garlic powder, salt, cumin, and oregano to the mixture and stir.
  5. Reduce the heat to medium and let the sauce cook for 15 minutes.
  6. Then add 2 tsp of coconut flour to the sauce, whisk, and turn the heat off.
Next, cook the ground turkey:
  1. Put 2 tsp of olive oil into a large frying pan over medium-high heat.
  2. Add the diced onion and red pepper to the pan and cook for 4 minutes.
  3. Add the ground turkey, salt and pepper to the pan and cook until the ground turkey is browned.
Lastly, layer the casserole:
  1. Grease a cast iron casserole. I used a 3 quart cast iron casserole pot.
  2. Put one layer of sweet potatoes on the bottom of the pan (this was 1/2 of a large sweet potato for me). Top with 1/2 of the ground turkey mixture. Put 1 cup of chopped tomatoes on top of the ground turkey mixture and then put 1/2 cup of crumbled goat cheese on top of that.
  3. Repeat with another layer of sweet potatoes, the other 1/2 of the ground turkey mixture, and 1 cup of chopped tomatoes. Place in the oven for 45 minutes.