Prepare the enchilada sauce by heating oil in a medium pot over medium high heat. Add in garlic and onions and sauté for 5 minutes or until onions become translucent. Add in chili powder, cumin, oregano and cayenne pepper and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, broth, tomato paste then bring to a boil. Reduce heat to a medium low and simmer for about 15-20 minutes. Lastly stir in apple cider vinegar, then add salt and pepper to taste.

Preheat oven to 350 degrees F. Grease a 9x13 inch pan with a little olive oil or avocado oil.

Begin by spreading ¾ cup of enchilada sauce on the bottom of a 9x13 inch baking pan.

Next, warm up your tortillas so they are easier to roll and to avoid them breaking: I like to microwave mine for 15 seconds on a plate then cover them with a warm towel so they stay warm.

Assemble enchiladas: place 2 tablespoons of refried beans in a corn tortilla, then top with a few tablespoons of shredded chicken, 1 heaping tablespoon of colby jack cheese and 1 tablespoon of enchilada sauce. Roll tortillas up and place seam side down in pan. Repeat with remaining tortillas.

Next pour remaining enchilada sauce over the top of the tortillas and sprinkle with remaining ½ cup of shredded colby jack and ½ cup of shredded pepper jack cheese. Bake for 25-30 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Garnish with avocado, cilantro, red or green onion, if desired.