Enchilada Casserole

Enchilada Casserole

Enchilada Sauce:

1 TB cooking oil

1-2 TB chili powder (to taste)

1 qt. flour and water mixture (for thickening)

            4 TB flour added to 2 cups water

salt to taste

In deep saucepan, heat oil and add chili powder.  Then add flour.  Mix, stirring constantly until thick.

(You may use the above recipe or just buy 2 cans (15 oz. each) of mild enchilada sauce instead.)

Casserole:

18 corn tortillas

2 cans of Chili con Carne with beans (15 oz. cans)

1 medium onion (diced)

3 cups shredded cheese (mild or sharp cheddar)

Homemade or canned enchilada sauce

Make enchilada sauce.  Dip a tortilla one at a time into sauce and place six tortillas at the bottom of a 9x13 casserole dish.  Place 1 cup of chili and spread it over the tortillas.  Cover with 1 cup shredded cheese and sprinkle onions on top.  Continue to layer tortillas, cheese, chili, and onions.  Pour leftover sauce on top layer.  Place in oven at 350 for 20 minutes.