Cheesy Chicken Enchilada Casserole

Make a roux by melting the Butter (2 Tbsp) and whisking in the All-Purpose Flour (3 Tbsp). Let it cook for 2 minutes over low heat. The best way to tell if your roux is ready to work with is to smell it! Once you no longer smell raw flour, or only smell butter, it's ready!

Toss in the Chili Powder (2 Tbsp), Ground Cumin (1 tsp), Garlic Powder (1 tsp), Ground Black Pepper (1/2 tsp), Cayenne Pepper (1/4 tsp), Ground Cinnamon (1 pinch), and Kosher Salt (1 pinch) and cook for another minute, stirring to coat in the roux. This will toast the seasonings.

Whisk in the cold Low-Sodium Chicken Broth (480 mL) until there are no longer any lumps. Bring to a simmer then reduce to low heat until thickened. Keep warm until needed.

Preheat oven to 350 degrees F (180 degrees C).

Mix together the Canned Black Beans (1 can) and Canned Corn (1 can). Spread enough of the enchilada sauce to cover the bottom of a casserole or baking dish. This will use about 1/4 to 1/2 cup of sauce, depending on the size of the dish.

Evenly spread out half of the Chicken (720 mL), a third of the Shredded Mexican Cheese Blend (225 g), and half of the corn mix. Top with White Corn Tortillas (6).

Repeat until all the ingredients are used and the dish is filled. Finish the final layer with cheese.

Bake until bubbly and the cheese has melted, about 25 minutes.

Top with Jalapeño Pepper Slices (to taste), Light Sour Cream (to taste), Avocados (to taste), Lettuce (to taste), Tomatoes (to taste), Fresh Cilantro (to taste), or other desired toppings.