Enchilada Casserole

I used a recipe from Food Network for the sauce, and then just layered my desired ingredients in a baking dish. Super easy and yummy!

Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Casserole
10-12 corn tortillas
1-1/2 cups enchilada sauce
1-2 cups diced chilcken (I used rotisserie chicken)
1/2 cup diced onion
1 cup corn (I used two fresh cobs)
1 cup cheddar cheese
1/2 cup chicken stock

Spray a 9x9 pan with cooking spray. Starting and ending with tortillas, layer the tortillas, sauce, chicken, corn, onions and cheese. Layer until your ingredients are gone, reserving a small amt of sauce and cheese for the top. Spread the sauce over the top layer of tortillas. Pour chicken stock over the top of the casserole and then sprinkle on remaining cheese. Bake at 350 for 25-35 minutes, until nice and bubbly.


Directions for the sauce:

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Directions for the casserole: