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Corn and Cheese Enchiladas

Prep time 10 mins
Cook time 31 mins
Yield 4 Servings
This recipe gets high marks for being easy but having that high-end mexican restaurant flavor. Cover these corn and cheese enchiladas with your favorite bottled enchilada sauce and bake til hot and bubbly.

Ingredients

  • 8 6-inch corn tortillas
  • 1 tablespoon vegetable oil
  • 5 scallions, white and light green parts, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups fresh corn kernels (from 2 medium ears)
  • 1/2 cup whole milk
  • Salt
  • 2 cups grated pepper Jack
  • 1 10-oz. can enchilada sauce

Nutrition Information

  • calories 457
  • fat 25 g
  • satfat 13 g
  • protein 20 g
  • carbohydrate 41 g
  • fiber 5 g
  • cholesterol 64 mg
  • sodium 323 mg

How to Make It

  1. Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

  2. While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.

  3. Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.