• Preheat the oven to 400 degrees.

To start, make the enchilada sauce:

• Heat the 1 Tbs olive oil 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. (You'll notice that it starts turning brown).
• Stir in the 4 Tbs of chili powder.
• 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).
• Then add the garlic powder, salt, cumin, and oregano to the mixture and stir.
• Reduce the heat to medium and let the sauce cook for 15 minutes.
• Then add 2 tsp of coconut flour to the sauce, whisk, and turn the heat off.

Next, cook the ground turkey:

• Put 2 tsp of olive oil into a large frying pan over medium-high heat.
• Add the diced onion and red pepper to the pan and cook for 4 minutes.
• Add the ground turkey, salt and pepper to the pan and cook until the ground turkey is browned.
• Strain any excess fat from the ground meat and then pour the enchilada sauce on top of it. Mix well.

Lastly, layer the casserole:

• Grease a cast iron casserole. I used a 3 quart cast iron casserole pot.
• 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.
• Repeat with another layer of sweet potatoes, the other 1/2 of the ground turkey mixture, 1 cup of chopped tomatoes, and 1/2 cup of crumbled goat cheese.
• Sprinkle with some oregano and put the casserole into the oven for 45 minutes.
• Cut the first slice of casserole with a metal spatula. Scoop up the enchilada sauce on the bottom of the casserole and top the slice and the whole casserole with it.
• Enjoy!