traditional chicken enchiladas

INGREDIENTS

Enchiladas

1 onion, chopped

1 tsp minced

1 Tbsp coconut oil

3 cups shredded chicken

4 cups chopped spinach

8-10 homemade tortilla shells (depending on their size)

2 cups cheese, separated (I use sheep's cheese)

Enchilada Sauce

¼ cup olive oil

1 can tomato sauce

¼ cup chili powder

1 cup broth

2 tsp cumin

1 tsp dried oregano leaf

1 tsp garlic powder

½ tsp salt

Garnish

Avocado

Cilantro

INSTRUCTIONS

Heat oven to 350 degrees.

In a small saucepan add tomato sauce, chili powder, broth, cumin, oregano leaf, garlic powder and salt. Combine all ingredients well.

Over medium heat, slowly add in olive oil and let simmer, stirring continuously for 5 minutes. Remove from heat and let sit.

In a medium skillet heat coconut oil over medium heat. Once hot add in chopped onion and saute until tender and add garlic, continue cooking for another 1-2 minutes.

Turn heat down add chopped spinach and chicken. Cook until spinach is wilted.

Start assembling by placing 2 spoonfuls of chicken mixture inside a shell sprinkling with cheese and rolling. Place in casserole dish. Continue until all shells and chicken mixture is gone.

Top with enchilada sauce and sprinkle with additional 1 cup of cheese.

Bake for 20-30 minutes or until cheese is melted and slightly browned.

Garnish with chopped cilantro and avocado