15 oz. can no-salt tomato sauce, less half a cup
1 Tablespoon Mild Chili spice mix
1 cup barbecue sauce without fructose or high fructose corn syrup
1/2 cup chopped fresh tomatoes
3 cups cooked chicken (1 lb.), diced or shredded
15 oz. can black beans, rinsed and drained
1 cup corn
4 oz. can mild green chiles
2 scallions, diced
1 cup shredded cheese (cheddar or Mexican blend)
Combine the ingredients from tomato sauce to scallions in a large pan. Heat through. Add cheese and stir to melt.
Serve mixture in warm corn tortillas to make soft tacos.
Variation: Enchiladas; makes 12. Roll up 1/3 cup mixture in a corn tortilla, and place in a pan. Top with reserved 1/2 cup sauce and additional 1/2 cup shredded cheese. Bake at 350F for 15 to 20 minutes).