Name: Gluten Free Turkey Enchilada Bake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: ¾ cup coconut milk (canned); ½ vidalia onion (minced); ¼ cup vegetable broth; 1 tsp chili powder; ½ tsp cumin; ½ tsp salt; 2 cups butternut squash (cubed); 1 cup nutritional yeast; 1 cup coconut milk (canned); 2 cups vegetable broth; 1 ½ lb turkey breasts (skin-on, bone-in, split); ½ tsp salt; 1 tbsp olive oil; ½ cup frozen corn (thawed); ½ cup black beans (canned, drained and rinsed); 2 tsp chili powder; 1 tsp cumin; ½ tsp brown sugar; 1 tsp dried oregano; ½ cup cilantro; 6 corn tortillas

Cheese Sauce

Bring the coconut milk, onion and broth to a boil; add the chili powder, cumin, salt and butternut squash and cook until the butternut squash is falling apart- about 12 minutes. Strain off the liquid and set aside. Add the butternut squash mix to a blender or food processor, adding enough reserved liquid to loosen up the mix- about ⅓ cup. The liquid is just to ensure the mixture can move through the blender or food processor. Add the nutritional yeast and blend until velvety and smooth.

Poached Turkey

Add the coconut milk and vegetable broth to a pot on medium heat and bring to a simmer; add the turkey breast, salt and oil. Cook until the turkey is cooked through, about 20 minutes. Remove from heat and allow the turkey to cool for 10 minutes in the broth. Remove and shred with a fork, combining with corn and beans, then season with chili powder, cumin, brown sugar and oregano.

To Assemble

Start with a spoonful of cheese sauce at the bottom of your baking vessel – I used a loaf pan; then add 2 tortilla shells, cover with cheese, spoon over the turkey, bean and corn mix, then finish with a sprinkle of cilantro leaves; repeat this three times, leaving the top exposed.
To finish, bake in an oven preheated to 395℉ for 12 minutes. Serve hot sauce, sour cream, guacamole and salsa.