• In a large pot, add chicken, half an onion, and bay leaf with enough water to cover them. Boil until the chicken is fully cooked (about 30 minutes).
• In the mean time, peel and rinse potatoes. Cut them up into large chunks. Boil them in a medium sized pot (about 15 minutes). Drain and set aside when they are done.
• Preheat your oven to 400 degrees.
• Once the chicken is fully cooked, SAVE THE BROTH.
• Using your favorite method, shred the chicken (I used a hand mixer, two forks work too).
• To the shredded chicken, add 1.5-2 cups of Red Enchilada Sauce (recipe bellow) OR store bought. Set aside.
• Once potatoes are tender, drain and mash.
• To the potatoes, add ghee or butter, 1 cup of chicken broth (the one you saved) and 1 tsp salt. Mix well and set aside.
• Now it's time to assemble. Start by greasing your baking dish. I used a 9x6.
• Just like a Shepherd's pie, start with the meat. Add all of the chicken you mixed with enchilada sauce. Add more sauce if you're feeling spicy.
• Next spread the mashed potatoes over the meat. Be careful not to mix the meat with potatoes, it's a layer.
• Finally, top with cheese. To keep it dairy-free, omit this step.
• Bake at 400 degrees for 15 minutes. Broil for 3 additional minutes to get it golden brown.
• Let it rest for at least 20 minutes (hardest step). It needs to set. Garnish with cilantro.

Authentic Red Enchilada Sauce

• Fill a medium pot up about half way. Bring water to a boil.
• Meanwhile, cut the stems off the chiles and take the seeds out. If you are sensitive, use gloves. Rinse chiles after.
• Once the water is boiling, turn the heat off and add the chiles, cover and let them sit for 15 minutes.
• After 15 minutes, throw the chiles in a blender along with the garlic, cumin, and chicken broth. Note: You can also use the water used to boil chiles but chicken broth will add more flavor. BLEND on high speed.
• Using a strainer, strain the sauce. You may need to press down with a large spoon to get past the chile skin. Discard the skin.
• Once you get all the "liquid" add 1 tsp salt. If it's too thick, add a little more broth or hot water. It will be spicy but once you add it to the chicken, it will "mild down".