Chicken Enchiladas with Homemade Red Sauce

My husband LOVES Mexican food. All I can say about this recipe is that there are NEVER any leftovers!

Enchiladas:

2 Tbsp. grass fed butter

3 garlic cloves, minced

1.5 lbs organic chicken breasts, diced

1 (4-ounce) can diced green chiles

6-8 Siete Almond Tortillas

3 c. organic Mexican-blend shredded cheese

1 batch red sauce

Red Sauce:

2 Tbsp. grassfed butter

2 Tbsp. King Arthur GF flour

1/8 c. chili powder

1/2 tsp. cumin

1/4 tsp. dried oregano

2 c. organic free range chicken stock

pinch of sea salt

For the red sauce, begin with the roux and seasonings. Heat the butter over med-high heat and then add the flour. While whisking, add in the chili powder, cumin, oregano and salt and cook for 1 more minute. Slowly add in the chicken stock and simmer the sauce for 15 minutes uncovered until it has thickened.

Preheat oven to 350°F and prepare red sauce (above)

Heat a large sauce pan over med-high heat and sauté onion in butter for 3 minutes. Add chicken and green chiles and season with sea salt and pepper. Sauté the mixture for 6-8 minutes, until the chicken is cooked.

Pour some sauce on the bottom of a 9x13 casserole dish to cover. Assemble the enchiladas by spreading the red sauce over the tortilla, add a spoonful of the chicken mixture and top with shredded cheese. Continue for 6-8 tortillas depending on your dish size. Top with any leftover chicken mixture, sauce and cheese. Bake uncovered for 20 minutes and serve! You can top with fresh cilantro, sour cream or diced avocado. You can always sub the meat out and add more chili powder for extra heat. Enjoy!