Fiesta Enchiladas

1. For the sauce: Melt the coconut 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 425F. Grease an oven safe dish.

5. Peel and mince onion. Deseed and finely dice the peppers. Finely dice the zucchini. Mince cilantro and shred the cooked chicken.

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

7. Add red pepper and zucchini; continue cooking until the veggies are just tender.

8. In a large bowl add the shredded chicken, veggie mixture, about 1/2 of the sauce, and half the cilantro. Stir to combine.

9. Spoon 1/3 cup of the filling evenly down the center of one tortilla.

10. Roll up the tortilla tightly around the filling, and place in prepared baking dish, seam side down. Repeat with the remaining filling and tortillas.

11. Pour sauce over enchiladas. Bake for 25-30 minutes until bubbly. Broil on high for 3 minutes to lightly brown the top.

12. Allow to cool for 10-20 minutes before serving. Top with remaining cilantro.

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