For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

Enchilada Sauce

• 2 tablespoon avocado oil
• 2 tablespoon all-purpose flour gluten free flour for GF
• 3 tablespoon chili powder
• 1 tablespoon garlic salt
• 1 teaspoon Kosher salt
• 1 teaspoon ground cumin
• 2 ½ cup vegetable stock
• 6 ounce tomato paste

Filling

• 1 bunch green onion dice
• 1 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese
• 8 ounce Queso Fresca cheese
• 16 ounce sour cream

For Serving

• 10 corn tortilla medium or as many as you can fill in the pan
• 1 bunch fresh cilantro chopped
• 2.2 ounce canned sliced black olives
• 1/2 cup shredded Monterrey Jack cheese or pepper jack cheese

• 2 ½ pound sirloin steak, or flank steak, or tri tip sliced thinly against the grain
• 1 ½ teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup corn starch
• 2 tablespoon avocado oil
• 3 teaspoon fresh ginger minced
• 5 clove garlic minced
• 5 dry red chili small
• 1 cup onion cut into slivers
• 1 ½ cup carrot thinly sliced
• ½ cup soy sauce
• ½ cup water
• ½ cup brown sugar
• ½ cup green onion cut into 1-inch lengths
• 1 teaspoon sesame oil