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.
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
How to Make It
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.
these WERE good!! daughter even commented. added green chiles, and sweet red pepper with cheddar cheese in the mixture. came out well. used frozen corn - when i have time i like to roast it before using in dishes. will try other variations with this.
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!