Chicken and bean enchiladas with homemade sauce

Microwave went out, can not really prep these finished. I generally prep large batches of individual food items, then make it "fresh" that day.

I began with "refried" beans in the instant pot. Onion, garlic sautéed, added cumin at the end of the sautee, used safflower oil for this. Add beans and broth.

After cooking, drain majority of the juice and save. Blend/mash and season to taste, add liquid as needed. The leftover juice helps to rehydrate the beans from the fridge, save it!

Chicken was simple shredded chicken.

The sauce is a mix of "gravy" enchilada sauce and one using actual chiles. Make a roux, I like to let mine get a little color. Add few dried guajillo chiles to pot and boil in broth and soften. Add these with chipotles in adobo and blend.

Add the chile/broth mix to your desired consistency. Then you can season to taste. I added chili powder, cumin, paprika, onion/garlic powder (can use fresh, too.)

The sauce thickens in the fridge, too, good idea to save any leftover chile/broth mix, with any added spices!

I added greek yogurt in place of sour cream to the meat/beans, and cheese on top.