Unclechilada Casserole

• 9 tablespoons olive oil
• 6 tablespoons chili powder
• 3 tablespoons cumin
• 2 tablespoons garlic powder
• 4 12 tablespoons flour
• 1 12 tablespoons salt
• 1 (6 -7 lb) beef roast (cooked,& shredded)
• 36 corn tortillas
• 16 ounces monterey jack cheese (shredded)
• 32 ounces monterey jack cheese (sliced to put in tortillas)
• 6 cups chunky salsa
• 4 12 cups water

1. 1.
2. Heat olive oil, chilli powder and flour in sauce pan to make a paste.
3. Add water to make a smooth thickened sauce.
4. Add pace salsa and other spices.
5. Stir and let simmer for 10 minutes.
6. Spoon sauce (just enough to cover bottom of pan) into bottom of 9x13 pan.
7. Put cut up cheese slices and some shredded beef into the corn tortillas and roll.
8. Repeat for all remaining tortillas and layer in the pan.
9. Spoon remaining sauce over the rolled tortillas.
10. Put the shredded cheese on top.
11. Bake for about 40 tp 45 minutes on 350 or until cheese is lightly browned.

olive oil, chili powder, cumin, garlic, flour, salt, beef roast, corn tortillas, cheese, cheese, chunky salsa, water

Taken from www.food.com/recipe/unclechilada-casserole-289445 (may not work)