Whether you’re a vegetarian looking for a satisfying meal or just a lover of all things cheesy, this dish is a winner. The sweet corn pairs perfectly with the spicy kick of the sauce, making it a delightful choice for dinner any night of the week.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Ingredients:
- 8 (6-inch) corn tortillas
- 1 tablespoon vegetable oil
- 2 finely chopped cloves garlic
- 5 scallions, chopped (white and light green parts)
- ½ cup whole milk
- 1 ½ cups fresh corn kernels (from 2 medium ears)
- 2 cups grated pepper Jack cheese
- 1 (10-ounce) can of enchilada sauce
- Salt to taste
Instructions:
- Begin by preheating your oven to 350°F (175°C). Take the 8 corn tortillas, stack them, and wrap them in aluminum foil. Place them in the preheated oven to soften, which should take about 8 to 10 minutes.
- While the tortillas are in the oven, prepare your baking dish. Grease a 7-by-11-inch glass baking dish with a tablespoon of vegetable oil.
- In a large skillet over medium-high heat, warm another tablespoon of vegetable oil. Add the chopped scallions and finely chopped garlic. Cook them until fragrant, which should take approximately 1 minute. Then, introduce the fresh corn kernels and milk. Stir occasionally and continue cooking until the mixture thickens, which usually takes around 7 to 10 minutes. Don’t forget to season the mixture with salt to taste.
- Once the tortillas have softened, remove them from the foil. Keep aside half a cup of the grated pepper Jack cheese.
- Now, onto assembling the enchiladas: place a heaping tablespoon of the corn mixture into the center of each tortilla. Sprinkle a heaping tablespoon of the grated cheese over the corn mixture. Carefully roll up each tortilla and place them in the prepared baking dish, ensuring the seam side is facing down. If necessary, overlap them slightly.
- To finish, pour the enchilada sauce evenly over the tortillas and sprinkle the reserved half cup of cheese on top.
- Bake your enchiladas in the preheated oven until they are bubbling and the cheese on top is melted and golden brown. This should take about 20 minutes.
Nutrition Facts (Per Serving):
- Calories: 457
- Fat: 25g
- Saturated Fat: 13g
- Protein: 20g
- Carbohydrates: 41g
- Fiber: 5g
- Cholesterol: 64mg
- Sodium: 323mg
It’s worth noting that these nutrition figures are general approximations and can differ based on the brands of ingredients and serving sizes you choose.
Cooking Tips
- Whenever possible, use fresh corn kernels for a more vibrant and flavorful filling. You can also use frozen corn if fresh is unavailable.
- Softening the corn tortillas in the oven before rolling them is essential. This makes them more pliable and less likely to tear during assembly. Ensure they are wrapped in foil to prevent them from drying out.
- Whenever possible, use fresh corn kernels for a more vibrant and flavorful filling. You can also use frozen corn if fresh is unavailable.
- Softening the corn tortillas in the oven before rolling them is essential. This makes them more pliable and less likely to tear during assembly. Ensure they are wrapped in foil to prevent them from drying out.