Receta Corn and Cheese Enchiladas
Corn and Cheese Enchiladas
We loved this recipe! The corn in the enchiladas adds such a
nice change to your “typical” enchilada recipe. One thing I will say is you are
not expecting the corn yet the sweetness from the corn paired with the spiciness
from the enchilada sauce is a nice combination.
I have been dying to try this recipe for a long time, but
for some reason I kept forgetting to make it. I am so happy I did and I can’t
wait to make it again. It’s probably my new favorite enchilada recipe. It’s
going to be hard for any other recipe to top this one. Delicious!
Directions:
- (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
- Salt (Just a few dashes or leave it out)
- 2 cups grated pepper Jack or cheddar (I used cheddar)
- 1 10-oz. can enchilada sauce (I used Homemade Enchilada
- Sauce)
Directions:
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.
Original
Recipe Source
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