For a gluten free version, use gluten free flour. You can also use 1 tablespoon of cornstarch with 2 tablespoons of water to thicken the sauce and make it gluten free without the flour.

Add half of the enchilada sauce and stir to combine. 2. In a large bowl, combine chicken, onion powder, cumin, garlic powder, chili powder, green chilies, corn and cheddar.

3) Add Beans and Sauce: Stir in the rinsed and drained black beans, enchilada sauce, chili powder, cumin, and smoked paprika to the skillet. Season with salt and pepper to taste. Bring the mixture ...

For the Green Chili Enchilada Sauce: 10-12 medium-sized tomatillos, husks and stems removed. 2-3 pasilla peppers, seeded and deveined. 1 jalapeño pepper or 1/4 cup pickled jalapeños.

Stir in garlic cumin, and chili powder and cook until fragrant, about 30 seconds. Off heat, stir in half of enchilada sauce (1 can), shredded turkey, chiles, 1/2 cup Monterey Jack, corn, and cilantro.

Pour several ladlefuls of the chili sauce over the meat loaf—you want it to glaze the top and pool around the sides—and top it with the cheese. Broil just until the cheese melts, 3–5 minutes.

Slowly whisk in tomato sauce, then add broth. Season with salt, pepper, paprika, garlic powder, onion powder, and sugar. Bring to a boil, then reduce heat and let simmer until thickened 10 minutes.