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.

Recipe by MyRecipes July 2008

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Recipe Summary

prep:
10 mins
cook:
31 mins
total:
41 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

457 calories; fat 25g; saturated fat 13g; protein 20g; carbohydrates 41g; fiber 5g; cholesterol 64mg; sodium 323mg.