Chicken Enchiladas from the Pantry!

These are seriously scratch made chicken enchiladas. The only way they could have been more scratch is if I used actual pepper instead of chili powder. Super delicious from pantry staples that are easy and often kept in your pantry or food storage.

Recipe:
serves 9
Corn Tortillas
2 c. Corn Masa Flour
1 3/4 c. Hot water
1/4 tsp. salt
Mix well until forms a soft dough ball that is not sticky. Cover and let rest for 10-20 minutes.
Pull of golf ball sized portions of dough, press into flat circle between plastic or parchment paper. Peel and place tortilla onto hot skillet and cook each side about a minute or until dry and moves freely on skillet.
Put directly from heat into a towel and pile together inside of towel to keep warm and moist until ready to use.

Enchilada Sauce
2-3 Tbsp. Olive Oil
1 1/2 Tbsp. Chili Powder
1 tsp. Cumin
3 Tbsp. Sourdough Starter (Or 2-3 Tbsp. flour)
1/2 tsp. granulated garlic
1/2 tsp. granulated onion
Salt and Pepper to taste
8 oz. can tomato sauce
2 c. Chicken broth
In pot or pan, heat oil with spices for about a minute. Add starter or flour and cook for another minute.
Add tomato sauce and whisk well to combine until no lumps.
Add broth, again whisking until no lumps.
Let simmer for 7-10 minutes. Will thicken as it cools.
Optional: add splash of lime juice after cooking. If you like Oregano you can add 1/2 - 1 tsp when toasting spices.

Meat Mix
1 can or jar of chicken, drained and broken up
1 can drained mushrooms
1 can mild diced green chilis
1/2 c. shredded cheese
2-4 cups fresh spinach, sautéed until wilted
Mix altogether.

Casserole
1/2 batch of corn tortillas
1 batch Enchilada Sauce
1/2 c. shredded cheese for top
In 8X8 or 9X9 in. pan, spread a dollop of the sauce on the bottom.
Layer with a couple of tortillas cut or torn to cover the sauce.
Add 1/3 of Meat mixture then top with a bit of the sauce.
Do this until Meat is used up, finishing with a cover of tortillas, layer of sauce, layer of cheese.
Add parchment paper to fit the top. Cover with foil. Bake at 350° for 45 minutes. Remove foil and bake another 10 minutes.
*Serve with beans topped with cheese, rice, lettuce, sour cream, avocado, radishes, fresh chopped cilantro, etc. Whatever you have on hand that would go with tacos or enchiladas!

Music
Track: Chill Acoustic
Music provided by Oak Studios
https://youtu.be/s0T1Te_33C0