Corn Enchiladas

A longtime family favorite, these are delicious with fresh corn, but they make a super-quick meal anytime with frozen corn.  Try adding black beans, shredded cooked chicken, or pork to the filling. They freeze beautifully as well.

Recipe By: Sunset Magazine
Serving Size: 6

vegetable oil
12 each corn tortillas
1 can enchilada sauce
3 cups shredded Monterey jack cheese
1 cup sour cream
1/3 cup coriander ; minced
lime wedge
Filling:
3 cups fresh corn
2 tablespoons butter
3 medium onion ; chopped
1/2 teaspoon cumin
1/4 cup water
1 cup sour cream
1 cup shredded Monterey jack cheese
1 teaspoon green chiles ; chopped

For Filling:
Melt butter for filling in large frying pan.  Add onion, cook until softened.  Add corn, cumin, and water.  Cover and cook 5 minutes.  uncover, cook until all moisture has evaporated.  Remove from heat, stir in sour cream, cheese, and green chiles.

In a small frying pan heat 1/4" oil.  Fry tortillas until limp, one at a time, and drain.  Pour 1/3 of enchilada sauce in 9 x 13" pan.  Spoon 1/3 cup filling on each tortilla, roll and place in pan.  Pour remaining sauce on top, cover with cheese.  Bake at 375* for 20-30 minutes, top with shredded lettuce, sour cream and lime wedges.

Comments

[Rob S]

These enchiladas have been a family favorite for a long time. When I started making them for myself I found that I like them with less cheese and sour creme so that the corn flavor is stronger. To each his or her own.