deconstructed chicken enchildadas | table&spoon

Ingredients

• 2 tablespoons vegetable oil (canola/rapeseed)
• 2 tablespoons plain flour (gluten free is an option), this is to thicken
• 2 teaspoons chili powder
• 1 teaspoons garlic powder
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground coriander
• 3 tablespoons tomato paste
• 1 1/2 teaspoon kosher/coarse salt
• 2 cups canned chopped tomatoes
• 2 cups beef stock
• 3 cups enchilada sauce
• 1 whole roasted chicken, meat removed and shredded
• olive oil
• 1 large onion, finely chopped- about 3 cups
• 1 yellow pepper, cut in square pieces
• 1 red or orange pepper, cut in square pieces
• 1 poblano chili, kept whole
• 6 corn/wheat tortillas, cut into strips all same size
• 1 1/2 cup shredded mexican cheese mix (cheddar, jack, monterey)
• 2 cups shredded lettuce
• optional: handful of roughly chopped cilantro
• bowl of jalepanos
• extra enchilada sauce in a bowl
• bowl of guacamole
• small bowl of sour cream