CHICKEN ENCHILADAS

2 cloves garlic
1 10-oz. can diced tomatoes with green chiles (Rotel)
4 oz. cream cheese (Half a block)
2 cups shredded chicken (Boiled chicken works well)
1 15-oz. can black beans
1 can corn
½ tsp cumin
8 soft taco sized (8 inch) tortillas
1 batch homemade red enchilada sauce (about 2 cups)

Mince the garlic and sauté it in a large skillet over medium heat for one to two minutes, or until slightly softened. Add the can of diced tomatoes with green chiles and let simmer for about 5 minutes, or until the tomato liquid has reduced by about half and become slightly thick.
Cut the cream cheese into chunks and stir it into the tomato mixture. The sauce will become smooth and creamy as the cheese melts in.
Rinse and drain the can of black beans, then add them to the skillet along with the corn kernels, shredded chicken, and cumin. Stir to combine. Taste the filling and add salt if needed.
Preheat the oven to 350 degrees. Scoop about ⅓ to ½ cup of the creamy chicken mixture into each tortilla and roll it up like a cigar. Place the filled and rolled tortillas into a 9x13 inch casserole dish, seam side down.
While the oven is preheating, make a batch of homemade red enchilada sauce (or use canned), then pour it over the enchiladas in the casserole dish (you may or may not use all the sauce, it's up to you). Bake the dish in the preheated oven for 40 minutes or until the sauce is bubbly and the edges of the tortillas are slightly brown and crispy.

EASY ENCHILADA SAUCE
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
2 Tbsp chili powder
2 cups water
3 oz. tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt (or to taste)

Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. The sauce is now ready to use!