Homemade Enchilada Sauce:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour (1-to-1 gluten-free works)
• 2–4 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons tomato paste
• 2 cups chicken or vegetable broth
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon lime juice

Quinoa Enchilada Bake:

• 1 tablespoon butter
• 1 small yellow onion, diced
• 1 cup traditional quinoa
• 1 1/2 cup chicken broth
• 10oz frozen corn (sub canned corn, drain)
• 15oz can black beans, drained and rinsed
• 18oz boneless skinless chicken breast (approx. 2 medium chicken breasts), cut into 1 inch pieces
• 2 cups colby jack cheese, shredded (sub dairy-free option)
• topping: sour cream (sub dairy-free sour cream or plain greek yogurt)
• topping: fresh cilantro, chopped