Chicken Enchiladas

1 cup chicken broth, homemade (page 354) or store-bought

2 teaspoons arrowroot flour

1 tablespoon ghee, or unsalted butter, or extra-virgin olive oil

1 pound boneless, skinless chicken breasts, cut into ½-inch cubes

1(4-ounce) can diced green chiles

½ cup Caramelized Onions

1 cup shredded cheddar cheese, divided

Prepare the Sauce:

• Heat the oil in a small saucepan over medium-high heat. Stir in the tomato sauce, spices, and salt until combined.

• Whisk in the chicken broth until smooth.

• In a separate small bowl, mix the arrowroot flour and water to create a slurry. Slowly pour the slurry into the sauce, whisking constantly.

• Reduce the heat to low and simmer the sauce for about 10 minutes, or until it thickens slightly and coats the back of a spoon. Remove from heat and let it cool to room temperature.

Cook the Chicken Filling:
• While the sauce is simmering, heat the ghee in a large skillet over medium heat. Add the garlic, sautéing for about 2 minutes until fragrant.

• Add the chicken, diced green chiles, spices, and salt to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

• Stir in the spinach and cook for another minute, just until wilted. Fold in your caramelized onions into the mixture now. Remove from heat and set aside.

Preheat the Oven:
• Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce across the bottom of a 9×13-inch baking dish to prevent sticking.

Assemble the Enchiladas:
• Take one tortilla and spread about 1 tablespoon of enchilada sauce over its surface. Place 1–2 spoonfuls of the chicken filling in the center of the tortilla. Drizzle an additional teaspoon or two of enchilada sauce over the filling, then sprinkle with 1 tablespoon of shredded cheese, if using.

• Fold the sides of the tortilla up and over the filling to form a roll, then place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, filling, sauce, and cheese, reserving some cheese for the top.

Top and Bake:
• Once all the tortillas are assembled and in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the reserved cheese, if using.

• Bake for 15 minutes, or until the edges of the tortillas are slightly crispy and the cheese is melted and bubbly.

Garnish and Serve:
• Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro and diced avocado for a burst of freshness. Serve immediately and enjoy!