Notes:

1. Use my homemade enchilada sauce (recipe below) or if you’re in a pinch, canned sauce can be used.
2. Adjust the amount of tortillas used if you use larger tortillas. Flour tortillas may also be substituted.

Homemade Enchilada Sauce Recipe:

• 3 tablespoons avocado oil
• 3 tablespoons flour
• 1/4 cup chili powder 
• 3/4 teaspoon garlic salt
• 3/4 teaspoon ground cumin 
• 1/2 teaspoon marjoram
• 1/2 teaspoon onion powder
• 2 1/2 cups chicken stock 
• 3 tablespoon tomato paste

1. In a small pan over medium high heat, heat 3 tablespoons avocado oil.
2. Add the flour and whisk for 1 minute.
3. Add 1/4 cup chili powder, 3/4 teaspoon garlic salt, 3/4 teaspoon ground cumin, 1/2 teaspoon marjoram, and 1/2 teaspoon onion powder and whisk for another 30 seconds. 
4. Slowly pour in the chicken stock and whisk constantly until combined. 
5. Add the tomato paste and whisk until combined. 
6. Bring the mixture to a simmer, then remove from heat.