Heat a medium sized skillet over medium heat. Melt duck fat.

Once duck fat is melted, whisk in cassava flour forming a roux and cook 1 minute. The roux should have a texture of wet sand.

Add chili powder and chipotle powder and cook an additional minute.

Add tomato paste, green chiles, onion powder, garlic powder, sea salt, chicken broth, oregano, and cumin and stir to evenly combine.

Bring to a boil then turn the heat down to low and simmer for 15 minutes, stirring occasionally. The sauce will slowly thicken and become smooth.

Preheat oven to 350 degrees Fahrenheit.

Coat the bottom of a 9x11 inch casserole dish with a scoop of the enchilada sauce. This will prevent scorching while it bakes.

Using your hands, pull chicken meat apart until in uniform shredded strips and place in a large mixing bowl. Add enchilada sauce to shredded chicken and stir until evenly combined. Make sure you leave about 1/4 cup of the enchilada sauce to spread over the top of the casserole.

Add an even layer of lasagna sheets over the enchilada sauce.

Spread 1/2 of the chicken mixture over lasagna sheets.

Repeat layering method once more. You should be out of chicken mixture after two layers.

Top casserole with another set of lasagna sheets and spread remaining enchilada sauce over the top.

Bake in the oven for 15 minutes or until bubbly.

Serve and enjoy!