Corn and Cheese Enchiladas

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.

Yield:

4 Servings

Recipe Time

Prep: 10 Minutes
Cook: 31 Minutes

Nutritional Information

Calories 457
Fat 25 g
Satfat 13 g
Protein 20 g
Carbohydrate 41 g
Fiber 5 g
Cholesterol 64 mg
Sodium 323 mg

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

Preparation

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

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.

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.

Note:

July 2008