MEXICAN TORTILLA CASSEROLE

2 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth
1/2 cup milk
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 (8 oz.) can tomato sauce
1 (4 oz.) can chopped green chiles
1/2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1 dash cayenne pepper
1/2 pound extra lean ground beef
1 large onion, chopped
8 corn tortillas
1/2 pound shredded Cheddar cheese

Sauce:  Melt butter in a small saucepan.  Add flour and stir over medium heat for 1 minute.  Do not brown.  Add chicken broth and milk.  With whisk, stir mixture until it comes to a boil.  Add salt, garlic powder and pepper; continue to cook 1 minute more.  Then add the tomato sauce, green chiles, sugar, chili powder, paprika, oregano, ground cumin and cayenne.  Stir well with whisk.  Cook 2 minutes longer and remove from heat.

Brown beef and onions in a large skillet; drain, then add sauce and mix well.  Spray a baking dish with cooking spray.  Cut each tortilla into 6 pieces and layer half of the tortilla pieces in the bottom of the dish.  Layer half of the meat mixture and half of the cheese.  Repeat layers. 

If freezing, let cool and cover with foil, then freeze.  If cooking, cover with foil and heat in a 375 degree oven approximately 45 minutes, or until hot throughout.  YIELD:  4 servings