Step 1

Preheat oven to 375 degrees.

Step 2

Melt the ghee in a small saucepan over medium heat. When melted, add the arrowroot starch and whisk until combined. Add the chipotle chili powder, cumin, sweet paprika, garlic powder, onion powder, oregano and salt. Whisk together until combined and saute to really bring out the flavors in the spices for about 2 minutes, stirring constantly to prevent burning.

Step 3

Add the tomato paste and whisk until combined, then, slowly pour in 1 1/2 cups of the beef broth, whisking constantly, so that the sauce combines. Let cook until thickened, about 4-5 minutes, whisking often. When very thick, remove from heat and slowly pour in the remaining 1/2 cup of the beef broth, whisking constantly to loosen up the sauce so that it is the perfect consistency for enchiladas! Set aside.

Step 4

In a bowl, combine the chicken, chopped green chiles and black beans.

Step 5

In a 12 inch cast iron skillet (or 9x13 casserole dish), spread 3/4 cup enchilada sauce on the bottom. Layer 4 tortillas on top, followed by half the chicken mixture, 1/3 of the shredded cheese and 3/4 cup of the enchilada sauce on top. For the second layer, follow by layering 4 more tortillas and the remaining chicken mixture, 1/3 of the cheese and 3/4 more of the enchilada sauce. Finish by topping with 4 more tortillas, the remaining enchilada sauce, and the the remaining cheese.

Step 6

Transfer baking dish to oven and cook, uncovered, until the cheese is bubbly and lightly browned, about 15 minutes.

Step 7

Remove from oven and let cool for 5 minutes before serving. Top with green onions and cilantro, Serve and enjoy!