Beef Enchiladas with Red Sauce

1. For the enchilada sauce: Heat oil in a 4 quart pot over medium high heat; add the chili powder, garlic powder, oregano, cumin and sea salt.

2. Add the arrowroot powder, then slowly pour in the broth and apple cider vinegar whisking constantly until the sauce thickens.

3. Remove from heat. Add a little water to thin if the sauce becomes too thick after sitting.

4. For the enchiladas: Preheat oven to 350F. Grease a 9x13 oven safe dish.

5. Peel onion. Mince the onion and cilantro.

6. In a large pan over medium high heat, heat oil; add minced onions and cook until they begin to soften.

7. In a large bowl add softened onions, shredded beef, half the enchilada sauce and half the cilantro. Stir to combine.

8. Spoon 1/3 cup of the filling evenly down the center of one tortilla. Roll up the tortilla tightly around the filling, and place in prepared baking dish, seam side down.

9. Repeat with the remaining filling and tortillas.

10. Pour sauce over enchiladas. Bake for 20-25 minutes until bubbly.

11. Allow to cool for 10-20 minutes before serving. Top with remaining cilantro and serve.

12. Warm leftovers in a pan on the stove or in the oven, covered.