1
: Melt butter in medium saucepan, add flour, chili powder, salt and cumin and cook over low heat stirring for 1 minute. Whisk in milk. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened.
2
: Preheat oven to 375ºF (190ºC). Grease a 9” x 13” (3L) baking dish.
3
: Cover bottom of baking dish with 2 tortillas, overlapping them if necessary. Cut additional tortilla to fill in gaps. Spread 1 cup (250mL) seasoned white sauce over tortillas, spread ½ cup (125mL) salsa over sauce, sprinkle with 1 cup (250mL) shredded chicken, 1 cup (250mL) of grated cheese and a heaping ½ cup (125mL) corn. Repeat using 4 layers of tortillas. Top last layer of tortillas with remaining salsa and cheese.
4
: Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes for serving.