For Sauce:
6 T unsalted butter
6T GF flour
1 1/2 Cup vegetable stock
2 T chili powder
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1 T sugar
1 28 oz can tomatoe puree
2 T heavy cream
3 cans diced tomatoes for rice and chicken
In a medium pan melt the butter over medium heat. Add the flour. Whisk until well combined and smooth. Whisking constantly, slowly add the stock. Continue to cook, whisking frequently until the mixture begins to bubble and thicken, about 1 minute. Add the chili powder, cumin, paprika, garlic powder, salt and sugar, and whisk to combine well, Add the tomato puree and whisk then stire until well combined. (Go slow with tomato puree less is more)
Add the cream to thin as necesssary and to adjust the heat in the sauce. Taste and add more spice to suit your own taste.
Cook chicken with two cans diced tomatoes. Shred chicken. Add one cup sauce and mix together. Heat oil in cast iron skillet. Fill tortillas with chicken and cheese in skillet. Flip and roll so both sides get golden. Repeat until skillet is filled. Cover enchilladas with sauce and cheese. Cover and cook about 3 to 4 mins or until cheese is melted. Sprinkle with cilantro and serve.
For side dish cook rice with leftover vegetable stock instead of water. Add a can of diced tomatoes. Stir in a cup of enchillada sauce and serve.
