New World Enchiladas

• 4 Tablespoons Olive Oil
• 2 Tablespoons Crushed Garlic
• 1- 1/2 Tablespoon Flour
• 2 cans 8 Oz Plain Tomato Sauce
• 1- 3/4 cup Chicken Stock
• 2 pinches Ground Cinnamon
• 1- 1/2 Tablespoon Chili Powder
• 1 leaf Bay Leaf
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Crushed Dried Oregano
• 1 Tablespoon Honey
• 1 cup Canned Corn, Rinsed And Drained
• 1 cup Canned Black Beans, Rinsed And Drained
• 3 Tablespoons Olive Oil
• 1 whole Medium-sized Yam, Peeled And 1/2 Inch Cubed
• 1 whole Small Zucchini, Diced
• 1 whole Green Bell Pepper, Diced
• 16 whole Corn Tortillas
• 2 cups Shredded Jack Cheese

1. FOR SAUCE: Place olive oil and garlic in sauce pan on medium heat, add flour and whisk 30 seconds.
2. Add in tomato sauce, chicken stock, and spices.
3. Let thicken, put on low heat, simmer 10 minutes.
4. Remove from heat, remove bay leaf, whisk in honey.
5. Set aside.
6. FOR ENCHILADAS: Put corn and beans in a large mixing bowl and set aside.
7. Saute veggies in oil until al dente.
8. Mix veggies with corn and beans and set aside.
9. Microwave tortillas wrapped in a wet dishtowel for 1-2 minutes.
10. In a 9x13 inch pan ladel in 2 cups sauce.
11. Fill the tortillas with the veggie mix and 3/4 of the cheese.
12. Place them seam side down in your pan.
13. Ladel rest of the sauce on top, sprinkle with remaining cheese.
14. Bake uncovered in a 375 degree F oven for 30-40 minutes.

olive oil, garlic, flour, tomato sauce, chicken, ground cinnamon, chili powder, ground cumin, oregano, honey, corn, black beans, olive oil, yam, zucchini, green bell pepper, corn tortillas, jack cheese

Taken from tastykitchen.com/recipes/main-courses/new-world-enchiladas/ (may not work)