Open-faced Enchiladas (Edit recipe)

Ingredients

enchilada sauce

• 1 - 2 Tbsp Avocado Oil
• .5 cup Vidalia Onion, diced, or onion of choice
• 2 cloves Garlic, roughly chopped
• 8 oz Tomato Sauce
• 28 oz Diced Tomatoes, Fire-Roasted - Muir Glen
• 1 Tbsp Cumin, Ground
• 1.5 tsp Real Salt - Redmond
• 1 tsp Mexican Oregano, Dried
• .5 tsp Chipotle Powder, optional
• .5 tsp Black Pepper
• 2 whole Lime Juice, juice of two limes
• 1.25 cups Chicken Broth, divided
• 1 cup Mild Salsa Roja - Siete Foods, or your favorite salsa
• 8-12 oz Green Chilies, use up to 12oz as desired
• 2 tsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals, can sub standard AP flour if needed/desired

to serve

• 1 - 2 Tbsp Avocado Oil
• 4 - 6 whole Eggs, room temperature for even frying
• 12 - 16 whole Corn Tortilla, depending on if you want a double stack or not
• 2 cups Lettuce, Iceberg, shredded, can use half purple cabbage if desired
• 3 - 4 Tbsp White Cheddar Cheese, shredded
• 3 - 4 Tbsp Cotija Cheese, crumbled
• 3 - 4 Tbsp Cilantro, roughly chopped
• 2 - 3 whole Radish, thinly sliced