8ouncesshredded Mexican cheese blend or cheddar cheese
saltpepper, and cayenne pepper to taste
Marinade chicken with SP&C, chicken broth, ACV, Tabasco, chili powder, cumin, and cilantro. Set aside.
Mix black beans and corn in a large mixing bowl, Set aside.
Boil gluten free pasta for half of the time stated in the directions. Drain, and set aside.
Brown chopped onion and bell pepper for about 5 minutes, then add seasoned chicken to veggies. Cook for an additional 6 to 10 minutes, or until chicken lightly browns and vegetables are tender. Let cool for a few minutes, then stir into the black bean and corn mixture.
Heat picante sauce and Rotel tomatoes in a small saucepan for about 10 minutes over medium high heat, or until the enchilada sauce darkens.
Let cool, and stir into the chicken and veggie mixture.
Make the cheese sauce by melting the butter in a saucepan over medium low heat. Add the tapioca starch, and stir for about 3 minutes, or until a blond roux is achieved.
Add the half-n-half, then heat to a slow boil.
Stir in the softened cream cheese. When half of the cream cheese melts, add the cheddar cheese blend.
Cook until the cheese melts, stirring often.
Remove from heat.
If you have a big enough bowl, stir all of the chicken enchilada ingredients together before pouring into a baking dish.
If you don't have a big bowl, combine all ingredients in a large baking dish. Wipe down the sides of the baking dish, if necessary.
Bake for 25 to 35 minutes, or until the top is browned and the pasta is tender.