New World Enchiladas

FOR SAUCE:
Place olive oil and garlic in sauce pan on medium heat, add flour and whisk 30 seconds. Add in tomato sauce, chicken stock, and spices. Let thicken, put on low heat, simmer 10 minutes. Remove from heat, remove bay leaf, whisk in honey. Set aside.

FOR ENCHILADAS:
Put corn and beans in a large mixing bowl and set aside. Saute veggies in oil until “al dente”. Mix veggies with corn and beans and set aside.

Microwave tortillas wrapped in a wet dishtowel for 1-2 minutes.

In a 9×13 inch pan ladel in 2 cups sauce. Fill the tortillas with the veggie mix and 3/4 of the cheese. Place them seam side down in your pan. Ladel rest of the sauce on top, sprinkle with remaining cheese. Bake uncovered in a 375 degree F oven for 30-40 minutes.