Gluten- And Dairy-free Chicken Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 chicken breast, cooked and chopped (can microwave it)
• 3 tablespoons cornstarch
• 1/2 cup water
• 2 cups chicken broth
• 1 cup rice milk, coconut milk beverage (not canned)
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1 pinch chili powder (optional)
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1 pinch pepper
• 0.5 (14 ounce) can diced tomatoes (including juices)
• 0.5 (15 ounce) can black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 9 corn tortillas, torn into pieces

Recipe

• 1 preheat oven to 400 degrees.
• 2 put cornstarch and water into a large pot. stir thoroughly. add the remaining liquid, seasonings, and salt. bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
• 3 add chicken, tomatoes, beans, and corn. stir, then add the tortilla pieces.
• 4 place into an ungreased 8x8 or 9x9 inch baking dish. bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
• 5 (this can also be cooked on the stove for about 10 minutes.).