Step 1

Prepare the enchilada sauce by heating oil in a medium pot over medium high heat. Add in garlic and onions and sauté for 5 minutes or until onions become translucent. Add in chili powder, cumin, oregano and cayenne pepper and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, broth, tomato paste then bring to a boil. Reduce heat to a medium low and simmer for about 15-20 minutes. Lastly stir in apple cider vinegar, then add salt and pepper to taste. **NOTE: if you don't want to use homemade enchilada sauce, feel free to use 1 (28 ounce) can of red enchilada sauce.

Step 2

Preheat oven to 350 degrees F. Grease a 9x13 inch pan with a little olive oil or avocado oil.

Step 3

Begin by spreading ¾ cup of enchilada sauce on the bottom of a 9x13 inch baking pan.

Step 4

Next, warm up your tortillas so they are easier to roll and to avoid them breaking: I like to microwave mine for 15 seconds on a plate then cover them with a warm towel so they stay warm. Please note it is important to use soft corn tortillas, these are the ones that do not easily break!

Step 5

Assemble enchiladas: place 2 tablespoons of refried beans in a corn tortilla, then top with a few tablespoons of shredded chicken, 1 heaping tablespoon of colby jack cheese and 1 tablespoon of enchilada sauce. Roll tortillas up and place seam side down in pan. Repeat with remaining tortillas.

Step 6

Next pour remaining enchilada sauce over the top of the tortillas and sprinkle with remaining 1/2 cup of shredded colby jack and 1/2 cup of shredded pepper jack cheese. Bake for 25-30 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Step 7

Garnish with avocado, cilantro, red or green onion, if desired. Makes 5 servings, 2 enchiladas each. I also love serving this with my spicy cilantro jalapeno yogurt sauce and it makes the recipe extra pretty, too! Just a little drizzle on top really take it to the next level, but it's up to you.