Red-Sauce Chicken Enchiladas

As we all know, Mexican-type food are one of the best for our diet, corn tortillas, cheese, beans, meat...

and we know it's delicious!

The problem is the sauce, either it's full of gluten or bland, blan, blahhh.

But here's a sauce recipe that is flavorful and almost as easy as opening a can!

This is one of my go-to recipes, hope it becomes one of yours!

Red-Sauce Chicken Enchiladas

I start by cooking chicken in the crockpot sprinkled with chili powder, cut up onions and minced garlic. When done, shred or cut into cubes. Add a drained and rinsed can of black beans and frozen corn.

Then, cook the tortillas. It makes them more "bend-y" so it's easy to roll the filling inside. I just spray the tortillas with cooking spray and cook them in a skillet until golden brown on both sides.

Grate 1 1/2 cups cheddar cheese.

Sauce:

2 T. chili powder

1 1/2 t. canola oil

1 cup chicken broth

1-2 cloves garlic, minced

1 1/2 T. cornstarch

1 cup water

In a saucepan, brown the chili powder in the oil over med. heat, stirring to keep from scorching. Add the broth and bring to a boil. Add the garlic and cornstarch dissolved in the cup of water. Stir constantly to keep from lumping. At this point, taste. If too spicy, add 1/2 cup of tomato sauce. (I usually don't, it just depends on what flavor and heat you like). Take off the heat.

Spread a thin layer of sauce on the bottom of a 9x13 pan. Fill a tortilla with a few tablespoonfuls of chicken/bean/corn mixture, cheese and sauce. Roll and place seam side down in the pan. Repeat until pan is full. (If there's any leftover chicken mixture I just sprinkle it over the top.) Pour the extra sauce over the top and sprinkle with the remaining cheese.

Bake at 350 for 25 minutes or until cheese is melted and sauce is bubbly.

Serve with rice, sour cream, guacamole, or your other favorite mexican toppings!

*The best part about this filling dinner, is you will probably have enough leftover for dinner the next night, giving you a night off!

Enjoy!