Enchilada Casserole

INGREDIENTS: FILLING

• Corn tortillas
• 8 oz Monterrey jack
• 6 oz sharp cheddar or Cotijo

STEP BY STEP

1. Remove stem and seeds – tear apart chili
2. Toast in dry skillet
3. Add 1 TBL veg oil – bring to 350º
4. Add ground spices, salt and pepper
5. Add flour
6. Cook until darker
7. Add chicken broth
8. Whisk together
9. Cook until thickened
10. Add white vinegar
11. Transfer to measuring cup and let it rest
12. Spray or brush corn tortillas with oil – Stack together – wrap in damp towel – microwave 60 seconds
13. Place 1 TBL sauce in bottom of 6 inch ramekins
14. Lay down tortillas
15. Cover with some cheese
16. Add chopped onion
17. Add more sauce
18. Add more cheese
19. Add another tortilla, more cheese and then more sace
20. Bake at 450º for 10 minutes
21. Add just a bit more onion
22. Cook 5 more minutes
23. Cool 5 minutes, then serve