Enchilada with Homemade Sauce

1. Cook noodles according to package instructions.

2. Add oil to a saucepan. Sauté onions until soft. Add chili powder, cumin, coriander, oregano, and red pepper flakes, and mix. Add in tomato paste and mix well. Whisk in vegetable broth. Bring to a simmer until the sauce reduces a bit. Remove from heat and set aside.

3. Add chicken to a medium-high heat pan. Season with garlic powder, onion powder, salt, and pepper, and cook until done. Remove and set aside.

4. Sauté corn in a pan until lightly charred. Add fresh tomatoes and cook until softened. Add fresh garlic, chili powder, and cumin, then mix together. Add cooked chicken, canned diced tomatoes, and 1.5 cups of enchilada sauce. Add more sauce if desired. Add half of the cheese, mix, and heat through.

5. Sprinkle remaining cheese on top and bake in oven under broiler until cheese is golden brown.

6. Serve and enjoy.