Prep Time
10 Mins
Cook Time
31 Mins
Yield
4 Servings

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

Awesome!!

amandabyrd19
July 23, 2015
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.

stellacorona's Review

WifeyAndrea
June 07, 2014
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.

mzcook559's Review

MattyWalt
February 21, 2013
N/A

dandyjams's Review

ConnieMahan
November 19, 2011
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.

amandabyrd19's Review

mzcook559
August 12, 2011
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!!

kimberrymuffin's Review

kimberrymuffin
May 17, 2011
N/A

texacaliutagirl's Review

Karifurtick
January 07, 2011
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!

WifeyAndrea's Review

Daniellelee
September 01, 2010
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.

Daniellelee's Review

stellacorona
June 22, 2010
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.

ConnieMahan's Review

texacaliutagirl
April 10, 2010
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.