Dairy-free Chicken Enchiladas

1 to 1 1/2 cups cooked and diced chicken
1/3 cup corn starch
4 cups chicken broth (made from boiled chicken); add extra water if needed
2 cups rice/soy milk
1 1/2 tablespoon safe taco seasoning mix ("Pareve" on label)
and 1 teaspoon salt
or 2 1/2 teaspoons salt and 1/4 teaspoon garlic powder
1-14 1/2 ounce diced tomatoes
2 cups frozen or 1-15 ounces canned corn (drained) or 3 cups broccoli
corn tortilla shells

Cook the corn if you are using frozen corn. If using broccoli, cook it.

In a large non-stick pan, add corn starch and 1 cup of water. Stir. Add the remaining liquid,
taco seasoning, and salt. Stir. Let simmer until it starts to get hot and it thickens slightly. Add
chicken, tomatoes, and corn. Stir. Tear up the tortilla shells and add to sauce. Tear up
the tortilla shells and add to sauce. Stir. Place into a 9x13 inch baking dish. Bake at 400 degrees
F. for 20 to 25 minutes or until hot. Serve with lettuce.
This can be cooked on the stove. It takes about 10 minutes.

Dairy-free Chicken Tomato Enchiladas

2 to 2 1/2 cups cooked and diced chicken
4 tablespoons corn starch
3 1/4 to 3 1/2 cups water
1-10 3/4 ounce can tomato soup & 2-8 ounce cans tomato sauce
or 3-8 ounce cans tomato sauce, 3 ounces water, and 1 tablespoon corn starch more
(if your diet is gluten-free)
2 tablespoons vinegar
1 tablespoon acceptable taco seasoning mix ("Pareve" on label) or homemade taco seasoning
if you can't find safe taco seasoning or your diet is gluten-free
1 teaspoon salt
18 corn tortilla shells

In a large non-stick pan, add corn starch and 1 cup of water. Stir. Add the remaining water,
tomato sauce, tomato soup (if using), taco seasoning, and salt. Stir. Let simmer until it starts
to get hot and it thickens slightly. Add chicken, tomatoes and corn. Stir. Tear up the tortilla
shells and add to sauce. Stir. Place into a 9x13 inch baking dish. Bake at 400 degrees F. for
20 to 25 minutes or until hot. Serve with lettuce.

The Pratt Family Cookbook
www.fastq.com/~jbpratt/recipes/recipemain.html