Creamy Enchilada Casserole - Dairy, Soy, and Wheat/Gluten Free

 I actually already have a recipe for enchilada casserole on this blog, and it is really yummy. However, this recipe is so different that it almost seems like a totally different food than the other, so I wanted to include it. While the first recipe calls for ground turkey, this uses cubed turkey breast. It also includes black beans and corn which give the recipe some texture, while the other is much smoother. And perhaps my most favorite part about this recipe, it calls for the 'sour cream' to be baked right in and something magical happens to cashew sour cream when it's baked; it becomes almost like a cheese sauce... it just totally made this recipe fantastic.

 I adapted this recipe from this post on AllRecipes.com, although I had to make many changes to make this recipe fit our needs.

Creamy Enchilada Casserole

2 turkey breast tenderloins, diced into 1/2 inch pieces

1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/8 tsp black pepper
2 Tbs chopped fresh cilantro
1 15 oz can black beans, drained and rinsed
1 15oz can whole corn kernels, drained
4 medium flour tortillas (or corn tortillas, if gluten free)
1 cup Daiya Mozzarella shreds
1 cup Daiya Cheddar shreds
1 Tbs Mexican seasoning blend (optional)
1 recipe cashew sour cream (see below)
1 recipe enchilada sauce (see below) OR 1 10 oz can prepared enchilada sauce of choice

Cashew Sour Cream
1/2 cup raw chasews
1/4 cup coconut milk + 1/4 cup water OR 1/2 cup water
1 Tbs lemon juice
1/2 tsp salt
 Place all ingredients in a high powered blender and blend until smooth

Enchilada Sauce
1 5oz can tomato sauce
half can of water
1/2 Tbs chili powder
 Place all ingredients in small sauce pan and heat over medium-high heat until boiling, reduce heat and simmer 5 minutes.

Pre heat oven to 375.
In a large skillet over medium-high heat, cook turkey with cumin,coriander, salt and pepper until turkey is fully cooked through, about 6-10 minutes. Stir in cilantro, beans, and corn. Stir occasionally for 1-2 minutes, until beans and corn are heated. Meanwhile, mix Daiya cheeses and Mexican seasonings together in a bowl and set aside.
Spoon 4 Tbs enchilada sauce into the bottom of a 9x13 inch casserole dish. Place two tortillas over the sauce to make your bottom layer. Spread the turkey/bean mixture over the tortillas. Sprinkle half of the cheese evenly over the turkey. Drizzle a little more than half of the sour cream over the cheese. Pour the remaining enchilada sauce over the cheese. Cover with the remaining two tortillas. Top with the rest of the cheese, and drizzle with the remaining sour cream.
Cover dish with foil wrap and bake for 25 minutes. Remove foil and bake another 5-10 minutes.
Allow to cool 15 minutes before cutting and serving. Enjoy!