Chicken Enchiladas

Chicken Enchiladas
6 cups enchilada sauce 12 corn tortillas 1 can pinto beans 3 cups cooked chicken	1 cup chopped green onions 1 cup brown rice Grated cheese
Mix all ingredients except enchilada sauce and tortillas in a large bowl.  Spread 2 cups of enchilada sauce in the bottom of a 9X13 pan.  Place large spoonful of mixture in the center of each tortilla and roll up.  Place seam side down in pan.  Pour remaining sauce over the rolled tortillas.  Cover and bake at 350 for thirty minutes.  Sprinkle cheese and return to the oven until cheese melts.
Enchilada Sauce
2 cans tomato sauce (3 cups) 3 cups of water 1 tsp garlic powder	1 tsp onion powder 3 tbs chili powder 5 tbs cornstarch
Combine all ingredients in a saucepan.  Cook, stirring constantly, until mixture boils and thickens.