Thursday, July 17, 2008

Corn & Cheese Enchiladas


  • 8 6-inch corn tortillas
  • 1 Tbsp. vegetable oil
  • 1/2 white onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups fresh corn kernels (from 2 medium ears)
  • Salt to taste
  • 1/2 cup grated pepper jack
  • 1 1/2 cup grated sharp cheddar or monterey jack
  • 1 10-ounce can enchilada sauce
1) Preheat oven to 350 degrees. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
2) While tortillas are baking, oil a 7x11 glass baking dish. Warm 1 Tbsp. oil in large skillet over medium high heat. Add garlic and onion, cook until fragrant, about 1 minute. Stir in corn and cook, stirring occasionally, until cooked through about 5 minutes. Season with salt.
3) Remove tortillas from foil. Mix cheeses together. Set aside 1/2 cup of cheese. You can omit the pepper jack if it's too spicy. Spoon heaping tablespoon of corn mixture in center of 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.

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