Cody's Spanish Enchiladas 

SAUCE INGREDIENTS

½ Jalapeno, finely chopped use whole jalapeno

for spicy, remove seeds for mild

½ Onion, finely chopped

3 cloves garlic, finely chopped

2 tablespoons avocado oil

2 15oz cans tomato sauce

1 cup water

4 Tablespoons Adkins Chili Seasoning

1 Teaspoon sea salt

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FILLING INGREDIENTS

2 Teaspoon Adkins Chipotle

½ Onion, diced

2 Tablespoons Avocado Oil

Box of Spinach

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FILLING

Dice half onion. Add to preheated 12’ cast iron skillet with two tablespoons Avocado oil cook 5 minutes. Add spinach cook 2 minutes add seasoning and cook until done. Stuff spinach in cooked corn tortillas add cheese if you’d like.

Add ½ Cup Avocado Oil to SKILLET ON medium-low. Lightly fry corn tortillas 30 seconds a side. Fill corn tortillas with filling rollup, put in pan top with sauce then bake 15 minutes in a preheated 350 degree oven.

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SAUCE

Finely chop jalapeno, garlic, and onion. Heat sauce pan on medium heat add oil let warm for a minute add onion and jalapeno cook 5 minutes add garlic cook for 2 minutes add tomato sauce, water, Adkins Chili Seasoning