I kept these Cheesy Black Bean and Corn
Enchiladas as a
vegetarian recipe, but if you had some precooked shredded chicken or ground turkey in the freezer, that would be a
great addition as well.
Enchilada Sauce 1/4 cup canola oil 2 tablespoons flour 3 tablespoons chili powder 1 (8 ounce) can tomato sauce 1 cup vegetable broth (Chicken broth is
great too if you're not going
vegetarian) 2 teaspoons ground cumin 1 tablespoon garlic, minced 1/2 teaspoon onion powder 1/4 teaspoon salt