Enchilada Casserole

This is part of a OAMC plan

Enchilada Casserole

Make this sauce, tripling it:
3 T oil
3 T flour
6 T chili powder
2 c water (or meat broth)
1 t salt
1/2 t garlic powder

Dissolve chili powder in the water and set aside.
(try putting the chili powder in warm water for ease of mixing)

In medium skillet, heat oil.
Add flour and heat until dissolved.
Add chili powder/water mixture and mix well.
Add salt and garlic powder and mix well.
Bring to bubbly boil, stirring constantly.
Simmer for 5 minutes.

Use water or meat broth for the base.

Combine 4 1/2 cups of the beef and onion mixture with 3 cans mild green jalepeno peppers, or use spicier version if you prefer, and one tablespoon of ground cumin.

24 ounces of grated cheese
Grease bottom of an 9 inch square baking dish, spoon very thin layer of sauce into pan.
spread a layer of corn tortillas in the bottom.
Smear with some sauce.
Sprinkle some of the meat mixture over the tortillas, ladle over some of the sauce, sprinkle with grated cheese. Repeat layering tortillas, meat mixture, cheese, and sauce until all the meat mixture is used. Pour any remaining sauce over top, sprinkle with cheese, and seal and freeze (make sure you label it).
To serve, defrost overnight in fridge. Remove covering. Bake at 400, 20 minutes.
Serve with chips, shredded lettuce, beans, rice, guacamole, sour cream, depending on what you have.

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