Hatch Green Chile Enchiladas for 6

Instructions:

1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes until the mixture smells nutty and looks pale gold.
2. Slowly pour in the vegetable broth while whisking constantly to prevent lumps.
3. Stir in the puréed Hatch chiles, garlic powder, cumin, and salt.
4. Lower heat and simmer for 10 minutes until the sauce is thick enough to coat the back of a spoon. Remove from heat.
5. Heat olive oil in a skillet. Add diced onions and potatoes. Cook until potatoes are golden and tender (about 8–10 minutes).
6. Stir in the corn and black beans. Cook for another 3 minutes until heated through.
7. Briefly warm corn tortillas in vegetable oil or steam to increase elasticity.
8. Fill each tortilla with the potato-bean mixture and a portion of shredded Monterey Jack cheese; roll tightly.
9. Place rolled enchiladas in a 9x13 inch baking dish, cover with the remaining green chile sauce and shredded cheese.
10. Bake in a preheated oven until the cheese is melted and bubbly.
11. Garnish with fresh chopped cilantro before serving.