Instructions
- Preheat oven to 350°F (175°C).
- Prepare the Sauce: In a saucepan, heat Olive Oil over medium heat. Whisk in Flour and cook for 1 minute. Add Chili Powder, Cumin, Garlic Powder, Oregano, Salt, and Pepper. Cook for 30 seconds, stirring constantly. Gradually whisk in Chicken Broth and Tomato Sauce. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.
- In a bowl, combine the Shredded Chicken, Black Beans, Corn, Green Bell Pepper, Onion and 1 cup Shredded Monterey Jack cheese.
- Spread a thin layer of the Sauce on the bottom of a 9x13 inch baking dish.
- Arrange half of the tortilla wedges over the sauce.
- Top with half of the Chicken Filling.
- Pour half of the remaining Sauce over the filling.
- Repeat layers with remaining tortillas, filling, and sauce.
- Sprinkle the remaining Shredded Monterey Jack cheese over the top.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
