Cheesy Potato & Corn Enchiladas - HAPPY VEG

Ingredients

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 2 1/2 tbsp. AP Flour
• 1 tsp. Mexican Chili Powder
• 1 tsp. Cumin
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/2 tsp. Dried Oregano
• 2 tsp. Valentina Hot Sauce
• 1 tbsp. Tomato Paste
• 2 1/2 c PC Brand Plant-Based Chikn Broth
• 1/4 tsp. + Sea Salt
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced
• 4 cloves Garlic, crushed & minced
• 1 Jalapeno, seeded & diced
• 2 Large Russets, peeled & cut in to small cubes (about 1/2" sized cubes)
• 1 Cob Fresh Sweet Corn, stripped from cob
• 1 tbsp. Tex Mex Seasoning
• 2 1/3 c Monterey Jack Cheese with Jals, shredded
• 1/2 c PC Brand Plant-Based Chikn Broth
• 1/2 tsp. Red Pepper Flakes
• Sea Salt
• 10 x Authentic Mexican Corn Tortillas
• *My torts were about 6 1/2" in circumference. You might find larger / smaller ones so make sure to accommodate with your filling. Just make sure to split the filling evenly between your enchiladas.
• 2/3 c Monterey Jack Cheese with Jals, shredded
• Feta - Garnish
• Sour Cream - Garnish
• Fresh Cilantro - Garnish