Super Quick and Easy Enchiladas - Gluten and Dairy Free

I often want to make enchiladas, but I don't want to do a lot of work.  It's the same with lasagna for me.  I want the food without the effort.  

Hmm, am I just lazy?  Busy? Not sure what this says about me (probably lazy, ha!) but it is what it is! 

So I'm constantly looking for recipes that are fast, easy, and delicious.  This is it people.  You'll never go back to any other enchiladas.  These are the only enchiladas you need.  

Quick and Easy Enchiladas - Gluten and Dairy Free

2 1/2 c. broth 

1 tsp. salt 

3/4 tsp. paprika 

3/4 tsp. onion powder 

1 tsp. garlic 

1/2 t. cumin 

pepper, to taste 

1 c. rice milk (or coconut) 

3 Tbsp. cornstarch 

1 can of chicken** 

1 can of diced tomatoes 

1 can of black beans, drained and rinsed 

1 can of corn, drained (or 1 c. of frozen) 

9 GF corn tortillas, cut into about 1" squares 

In a large skillet, add the broth and all the spices.  Cook for a minute or two, brining to low boil.  Whisk the cold rice milk and cornstarch together in bowl, until smooth.  Then add to broth mixture, and boil till thickened.  Lower heat.  Add chicken, tomatoes, beans and corn.  Stir for a minute or two.  Add corn tortillas and stir till well combined.  Pour into 9 X 13 dish.  Bake at 400* for 20-25 minutes until bubbly and slightly browned.  

Top with shredded lettuce, olives, avocados, and green onions.  

**Or 1-2 chicken breasts chopped and cooked. 

Cooked ground beef would also work. 

All the flavors, with half the work! Yay!