Cut open chile pods and remove the seeds and ribs. Place chile skins in a large bowl and add the boiling water until the peppers soften for approximately 1 hour.

Add the rehydrated chile skins and a cup and a half of steeped water to a blender and puree for three minutes. Pour the pepper mixture into a strainer and push the pulp into a bowl and set aside. Discard any remaining pulp.

In a heavy saucepan, heat the oil over medium heat. Add the onions and garlic and cook for 3-4 minutes. Add the tomatoes with juice, chile mixture, cumin, oregano, salt and pepper to the pan. With a stick blender, puree to a smooth sauce. Note: If you don’t have a stick blender, cook onions and garlic first and then transfer all ingredients into the blender before simmering. Cook blended sauce for 30-45 minutes and set aside.

In a large pot, add the chicken breasts, bay leaves, peppercorns and cumin and cover with cold water. On medium heat, bring the chicken to a boil, let simmer for 10 minutes and then remove from heat. Let stand in the water for another 5-10 minutes until cooked through. Remove the chicken breasts to cool and discard the cooking liquid. Once the chicken is cool, mince and add ¾ cup of the enchilada sauce. Mix and set aside.

Whisk together eggs, coconut oil and water. In a separate bowl, combine the arrowroot powder, coconut flour and salt. Add the wet ingredients to the dry and blend with a hand mixer for 1-2 minutes. The batter should be light and pourable. If too thick, add an additional tablespoon of water. Add batter to a large measuring cup, so it is easier to pour into the skillet.

Heat a 9-inch non-stick skillet over medium-high heat and pour enough batter to almost cover the bottom of the pan. Swirl around until you have covered the entire pan. Cook until the edges of the tortilla start to curl, and you can shake it loose for about a minute. Flip and cook on the other side until slightly brown. Continue until the batter is done, making approximately 8 tortillas.

With a ladle, add a thin layer of enchilada sauce to the bottom of a 9”x13” casserole dish. Lay one tortilla on your work surface and put a generous handful of the minced chicken in the middle. Roll the tortilla and place in the casserole dish seam side down. Continue until the casserole is full using 8 tortillas. Cover the enchiladas with the sauce and sprinkle any remaining chicken leftover. Top with sliced black olives (optional) and cook uncovered in a 350°F oven for 30-40 minutes. Let stand for 5 minutes before serving. Garnish with chopped scallions and serve with Pico de Gallo and freshly made guacamole. You won’t miss the cheese and sour cream!