Chicken Enchilada Sauce Recipe

Let's follow-up on those tortillas filled with leftover chicken, rice and broccoli. Take out of the freezer and place in the refrigerator over night to thaw. You will need 2 cups of water, 1 Tablespoon of chicken base and 1 can of cream of chicken soup. Bring these ingredients to a boil. In a small bowl put 2 heaping Tablespoons of corn starch and add water (approx. 3/4cup) in order to stir the corn starch to make a runny paste. Stir the corn starch mixture slowly into the boiling liquid to form a gravy. Set aside and add 1 tsp. chili powder and 1 tsp. Patty's Prime Seasoning. Place tortillas in a greased 9 x 13 cake pan (4 should fit nicely) then pour gravy over tortillas and cover. Place in preheated oven for 45 minutes at 350*. Remove the foil and sprinkle shredded cheddar cheese on top of the tortillas and put back in the oven for another 30 minutes. Enjoy your yummy leftovers.