This Enchilada Bake recipe is brought to you in partnership with the Turkey Farmer’s of Canada, and contains affiliate links; but I would never recommend anything on this site that I don’t use and love myself.
January is here, and with it comes the intention to eat healthier- or at least lighter than the holiday season; but this healthy season doesn’t need to feel punishing or lack flavour. Healthy food IS delicious, when you prepare it right!
Turkey breast is one of my favourite proteins because it’s healthy and it takes on flavour really well.
One of my favourite ways to prepare turkey is to poach it; which is cooking food submerged in water on a low heat, using any liquid you like,
though creamy poaching liquids work best at tenderizing meat.
NOTE: you can also brine your turkey, but because this requires more time, I’ll leave that process up to you 😉
Here are some poaching liquids that turkey LOVES:
- Dairy or Non Dairy Milk + Broth + Garlic + Herbs + Seasoning (tailored to your dish)
- Stock + Garlic + Onion + Seasonings (tailored to your dish)
The key with poaching is the liquid should never boil, a light simmer is fine. And feel free to save your poaching liquid for use in other poaching recipes or as a base for sauce; but strain out any bits before storing.
This Enchilada Bake is an exercise in deliciously healthy food; savoury and filling but gluten and dairy free. My clients AND THEIR KIDS (which parents know is huge) loved this dish; which is ace because there’s 2 cups of butternut squash in the “cheese” sauce- an early win for 2020!
Dairy Free + Gluten Free Enchilada Bake
Butternut Cheese Sauce
- 2 cups cubed butternut squash
- ½ vidalia onion, minced
- 1 cup nutritional yeast
- ¾ cup coconut milk
- ¼ cup vegetable broth
- 1 tsp chili powder
- ½ tsp cumin
- 2 tsp salt
Enchilada Bake
- 1 ½ lb skin-on, bone-in split turkey breasts
- 1 cup coconut milk
- 2 cup vegetable broth
- 1 tbsp olive oil
- 1 tsp salt
- ½ cup canned black beans, drained and rinsed
- ½ cup frozen corn, thawed
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp brown sugar
- 1 tsp dried oregano
- ½ tsp brown sugar
- ½ cup cilantro leaves
- 8 Corn or Paleo Tortilla Shells
For the 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 ensure the mixture can move through the blender or food processor. Add the nutritional yeast and blend until velvety and smooth.
For the 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 four times, leaving the top exposed.
To finish, bake in an oven preheated to 395F for 12 minutes. Serve hot with sour cream, guacamole and salsa.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serves: 4