White Chicken Enchiladas

1. Remember to roast and cube your butternut squash before making this dish.

2. Preheat oven to 350F. Grease 9x13 oven safe dish.

3. Shred the chicken.

4. Lay a single layer of tortillas on the bottom of the dish, tearing a couple tortillas in half.

5. Layer all of the chicken.

6. Layer the chilies and the butternut squash or any extra veggies.

7. Top with remaining tortillas.

8. In a saucepan heat olive oil over medium heat and add garlic, paprika, and cumin. Stir for 2-3 minutes to allow flavors to combine.

9. Sprinkle in arrowroot powder. Slowly add chicken broth, whisking until smooth. Continue stirring until thick and bubbly.

10. Reduce heat and stir in coconut milk or the extra broth. Warm but do not bring to a boil.

11. Pour sauce over enchiladas.

12. If desired, enchiladas can be frozen before baking for another night OR bake 20-25 minutes until bubbly.

13. Broil on high for 3 minutes.

14. Allow to cool for 20 minutes before serving, which will allow the liquid to partially set.

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

16. Cooking instructions for the frozen batch: Without preheating, place frozen enchiladas in the oven; leave parchment and foil on.

17. Turn oven to 375F and cook for 45 minutes or until enchiladas are warmed through. Remove foil and parchment; cook additional 10-15 minutes, until bubbling.