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4.84 from 6 votes

Sweet Potato and Ground Turkey Enchilada Casserole

Servings: 6
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 5 minutes


Sauce ingredients:

  • 1 Tbs olive oil
  • 1 Tbs + 2 tsp coconut flour, ( I like Nutiva for quality and price)
  • 4 Tbs 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 olive 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
  • 1 cup (8 ounces) crumbled goat cheese (Note: omit for strict Paleo and Whole30)
  • 2 cup chopped tomatoes, ( I always use Pomi)


  • 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!