Ancho Chicken Enchiladas

Bahan-bahan (8 porsi)

• 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
• salt and pepper
• 1 (4-ounce) can diced green chiles
• 1 (15.5-ounce) can pinto beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch Ancho Enchilada Sauce (see below)
• chopped fresh cilantro, for topping
• 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
• 2 tablespoons all-purpose or gluten-free flour
• 4 tablespoons ancho chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable stock