Open-faced Enchiladas by Back Porch Paleo

Ingredients

• 1 - 2 Tbsp Avocado Oil
• .5 cup Vidalia Onion
• 2 cloves Garlic
• 8 oz Tomato Sauce
• 28 oz Diced Tomatoes, Fire-Roasted - Muir Glen
• 1 Tbsp Cumin, Ground
• 1 1/2 tsp Real Salt - Redmond
• 1 tsp Mexican Oregano, Dried
• .5 tsp Chipotle Powder
• .5 tsp Black Pepper
• 2 whole Lime Juice
• 1 1/4 cups Chicken Broth
• 1 cup Mild Salsa Roja - Siete Foods
• 8-12 oz Green Chilies
• 2 tsp Cassava Flour (Certified Non-GMO) - Otto’s Naturals
• 4 - 6 whole Eggs
• 12 - 16 whole Corn Tortilla
• 2 cups Lettuce, Iceberg
• 3 - 4 Tbsp White Cheddar Cheese
• 3 - 4 Tbsp Cotija Cheese
• 3 - 4 Tbsp Cilantro
• 2 - 3 whole Radish