Directions:

Prepare yellow rice according to package directions.

Heat oven to 375 degrees F

To prepare sauce:
In a medium saucepan heat oil and saute onion and garlic clove until tender. Dissolve bouillon in hot water then add to saucepan. Stir in tomato sauce, chili powder, sugar, salt and cumin.

In a cup, combine 1/2 cup cold water and cornstarch, stir well. Gradually, stir cornstarch mixture into tomato sauce mixture and simmer for 10 to 15 minutes or until slightly thickened.

To prepare filling:
In a large skillet heat oil and saute onion, bell pepper, garlic, and broccoli until tender. Stir in peas, corn, yellow rice, and 3/4 cup of enchilada sauce.

In a 13x9-inch baking dish, spread 1/2 cup of enchilada sauce evenly over the bottom of the dish. Fill each tortilla with 1/4 to 1/2 cup of prepared filling and roll up tortilla. Place the tortilla in the prepared baking dish seam-side down.

Pour the remaining enchilada sauce over the filled tortillas. Cover with aluminum foil and bake for 20 minutes. Remove foil, sprinkle with cheese and bake an additional 5 to 10 minutes, uncovered, or until cheese is melted and enchiladas are heated.

Garnish with chopped cilantro or parsley and serve with sour cream.