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Chicken Enchiladas (eat one casserole and freeze the other!)
Ingredients
- 12 corn tortillas
- 1 whole chicken, rotisserie, or boiled
- 1 cup brown rice, cooked
- 1 cup frozen corn
- 3 tablespoons tomato paste
- 1 teaspoon chili powder, plus extra 1 1/2 teaspoons
- 1 teaspoon cumin, ground
- 3 cups tomato sauce, with no salt added if you can find it
- 1 teaspoon cayenne pepper, or more
- 1/2 teaspoon cinnamon
- 1 1/2 cups Monterey Jack cheese, grated
- Optional Toppings / Add-Ons
- sour cream
- cilantro
- avocado
- guacamole
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