Ingredients:
12 6-inch corn tortillas, torn into small pieces
2 cups cheddar cheese, grated
2 tablespoons flour
2 tablespoons butter or margarine
3 tablespoons chili powder
3 cups water
1 teaspoon salt
1/2 cup prepared salsa
1 cup white onion, chopped
avocados for garnish

Directions:
Coat a 9 x 13-inch baking pan with cooking spray. Place one layer of tortillas on the bottom of the pan. Sprinkle with 1/2 cup of cheese and place another layer of tortillas over the cheese. In a medium saucepan, heat the flour and butter, stirring constantly, until thickened. Add the chili powder and slowly add the water and salt, stirring well to blend again. Remove from the heat. Spread about half of the salsa over the tortillas and pour one-half of the sauce over the salsa. Place another layer of tortillas over the sauce, pour the remaining salsa over the tortillas and top with the remaining sauce and cheese. Bake, uncovered, at 350°F for 25-30 minutes, or until heated through and bubbly. Serves 6.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.