Enchilada Sauce

1/4 c oil

2 Tbs self-rising flour  

2 Tbs chili powder 

8 oz tomato sauce 

1 1/2 c water 

1/4 tsp cumin

1/4 tbs garlic powder

1/4 tsp onion powder 

salt to taste  

Casserole

1 lb ground meat or meat substitute   

1 recipe of the above enchilada sauce

1 c salsa

1 12-pack of corn tortillas 

8.75 oz organic corn kernels

4 cups shredded cheese or cheese substitute 

For the Enchilada Sauce:

Heat the oil in a small sauce pan. Stir in the flour, chili powder, cumin, garlic powder and onion powder to make a roux.

Add remaining ingredients and heat through. Set aside.

For the Casserole:

Dip 3 tortillas in the Enchilada Sauce and set aside

In a large skillet, cook meat over medium heat until no longer pink; drain.

Stir in enchilada sauce and salsa; set aside.

Place 2-3 tortillas in the bottom of an 8×8 baking dish, overlap them as needed.

Cover with 1/3 of the meat mixture, top with 1/3 of the corn, sprinkle on 1/3 of the cheese.

Repeat the layers two more times using tortillas, then meat, then corn and then cheese

Top with remaining dipped tortillas

Bake uncovered at 350 degrees for 30 minutes or until bubbly