Contoocook Chili Mexican Enchiladas

• Ingredients:
  
• 8-10 Tortillas
  
• 1 can of black beans, drained
  
• 1 summer squash, cubed (1/4 inch or less)
  
• 1 zucchini, cubed (1/4 inch or less)
  
• 1 red bell pepper, diced small
  
• 2 carrots, shredded
  
• 1 cup of corn
  
• ​¼ cup cilantro, coarsely cut​

• 2 cups shredded Cheddar For the Sauce
• 5-6 garlic cloves, finely diced
• ½ cup flour
• ½ cup MOV Extra-Virgin Olive Oil (or your favorite MOV Infused Olive Oil)​
• 3-4 cups hot water
• ½ cup NHHS Contoocook Chili (Medium or  Hot)
• 1-2 tsp salt, to taste (optional)

​Directions:
Preheat oven to 350F. In a bowl combine squash, zucchini, bell pepper, corn, cilantro and black beans.
Fill tortillas by placing a small strip of shredded cheese in middle topped with a spoonful of the ingredients in the bowl.
To fold tortillas, fold in both sides of circle about an inch and then hold that while you roll up from the bottom. Place fold side down in a baking dish. Once all tortillas are in baking dish, top with sauce, sprinkle with cheese and cilantro and bake for 25-35 minutes covered. Uncover for last 10 minutes. It is ready when cheese is melted and sauce is bubbly and heated all the way through. Serve with salsa, sour cream, rice and chopped greens.Cool and serve with whipped cream.
​Enjoy!!

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ENCHILADA SAUCE
In a medium-hot saucepan, pour in oil and the finely diced garlic cloves.
While whisking, slowly add in flour a couple of tablespoons at a time, making a quick-style roux. Once the flour and oil are combined, slowly pour in very hot water, one cup at a time and continuously whisk well. The consistency should begin to resemble cake batter, maybe a bit thinner. Continue to add in water until desired thickness is reached.
Add Contoocook Chili and salt to taste and whisk together until well combined.
Let simmer for an additional 5 minutes to blend completely.
Enjoy!!!!