Corn and Cheese Enchiladas

I sauted garlic, yellow onion, red and green bell pepper, and fresh corn along with the scallions. I sprinkled the mix with chili powder and smoked paprika. I used La Vic mild enchilada sauce, and omitted the cheese. Wow! Excellent vegetarian meal!

This is great. I used frozen corn and low fat milk -- it didn't thicken much but it was still very tasty. Really good, really easy. I'll definitely make it again.

O man these were good. Used a spicy enchilada sauce that gave it a good kick. Made with Spanish rice. Would serve to guests anytime.

Tasted EXACTLY like the enchiladas I've eaten in higher-end Mexican restaurants. This is officially my go-to enchilada recipe from here on out.

This is a very tasty enchilada recipe. It is one of those that you can make again and again and add things to it to make it different everytime. I would reccomend adding some shredder chicken.

This was a great, easy dish. I would make it again and again.

I made this a little different than the recipe, but it turned out great. Super super easy and quick! I'll definitely keep this recipe for when I need a fast dinner.

Absolutely loved these but made a few changes! I used 3 ears of sweet corn and added some other sauteed veggies, such as a red pepper, 1/2 green pepper, and a jalapeno. Such a good base recipe!!

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.