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.
I just made these tonight for dinner and they were fantastic! Definitely going to be a new favorite at our house, and so quick and easy to make.
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 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.
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 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!
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.
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.
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.
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 was a great, easy dish. I would make it again and again.
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.
