Cheese Enchiladas

I saw this recipe online and I took a screenshot of it, made it and loved it but I'm not sure where it came from so I can't give credit where credit is due.

Ingredients for enchilada sauce
2 T. olive oil
2 T. flour
1 1/2 cups chicken stock (I use Better Than Bouillon chicken base dissolved in water)
15 ounces tomato sauce
2 T. tomato paste
2 T. chili powder
1 tea. cumin
1 tea. onion powder
1/2 tea. garlic powder
1/4 tea. smoked paprika
1/4 tea. salt
1/4 tea. pepper

Heat the oil in a saucepan over medium heat, whisk in the flour and cook until it is golden brown, about 2 minutes.  Add the remaining ingredients and whisk together bringing the mixture to a simmer.  Reduce the heat to low and cook for 5 more minutes before using

other ingredients 
12 ounces queso chihuahua cheese, grated (I used Cotija cheese)
8 ounces white cheddar cheese, grated
12 warmed corn tortillas, 4 inch size

Preheat the oven to 375.  Spray a 9x13 inch baking dish with cooking spray.  Take about 1/2 cup of the enchilada sauce and spread it on the bottom of the dish.  Take a large plate and add 1/2 cup of the enchilada sauce on it.

Take each tortilla and dip it into the enchilada sauce on the plate.  Fill it with a handful of the cheese (I mix the cheese together).  Roll up the tortilla and place it in the dish.  When you have rolled all of them,  cover the tortillas with the remaining sauce.  Sprinkle with the remaining cheese.  Bake for 20 minutes or until the cheese is bubbly and melty

Serve with sliced avocado and sour cream on top

Stuffed Spaghetti Squash

Cooked chicken, chopped or shredded
2 medium spaghette squash
8 oz canned chopped green chilies
4 lite Laughing Cow cheese wedges
1/2 cup black beans, drained
1 cup enchilada sauce
shredded mozzarelia cheese, or really any cheese that will melt
avacado
green onions

Heat oven to 425 .  cut each squash in half lengthwise and scrape out the seeds.  Sprinkle the inside with olive oil, salt and pepper.  Put on a cookie sheet, cut side down,  and roast for 45 minutes or until tender.  Let cool.

Combine the chicken, green chilis, cheese wedges and black beans in a bowl

Rake the cooked spaghette squash into a large bowl with a fork.  Place 1 cup of the spaghetti squash back into the shell and add 1/4 of the chicken mixture to each one.  Top each one with enchilada sauce and shredded cheese.  Bake at 350 for 10 minutes or until heated through.  Top with avacado slices and green onions.

Mexican Corn

4 cups frozen sweet corn
1/2 onion, chopped
6 T. butter
1 tsp salt
1 tsp. pepper
1 tsp chili powder
1/2 tsp. cumin
4 T. lime juice
4 T. mayo
3 T. Cotija cheese, grated

In a fry pan melt the butter and add the corn kernels.  Spread in an evan layer and cook until brown, stirring frequently.  The kernels will pop here and there.  Turn off heat and add remaining ingredients