New World Enchiladas

19 ingredients
14 steps

Ingredients

  • 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

Directions

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

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