I added black beans and hot diced tomatoes to mine. Was very good; made a great lunch and I'm sure it would make a great dinner as well.
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.
More From Allyou
- Calories: 457
- Fat: 25g
- Saturated fat: 13g
- Protein: 20g
- Carbohydrate: 41g
- Fiber: 5g
- Cholesterol: 64mg
- Sodium: 323mg
- 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
- 2 cups grated pepper Jack
- 1 10-oz. can enchilada sauce
- 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.
Only you will be able to view, print, and edit this note.Add Note