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 Garluc, 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
• 2/3 C Monterey Jack Cheese with Jals, shredded
• Feta - Garnish
• Sour Cream - Garnish
• Fresh Cilantro - Garnish