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Corn Enchiladas 02

This Corn Enchiladas 02 recipe uses Jack Cheese and Sour Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2
• 1
• 1
• 1

Method (preview)

1. 1

   In wide frying pan, melt butter and add onions.

2. 2

   Cook, stirring until onion is limp, but not browned.

3. 3

   Add corn, cumin seed, and 1/4 c. water.

4. 4

   Cover and cook over medium heat for about 5 minutes, stirring occasionally.

5. 5

   Remove cover and cook, stirring, over high heat to boil away any remaining liquid..

6. 6

   Remove from heat and stir in sour cream, cheese, and chiles.

7. 7

   Add salt to taste.

8. 8

   Fry tortillas one at a time in oil to soften.

9. 9

   Stack on a plate and cover with a towel to keep warm until all are done.

10. 10

    Pour about of the enchilada sauce in the bottom of a 9"x13" baking pan.

11. 11

    Spoon about 1/3 c. of corn filling down center of each tortilla, rolling to enclose filling.

12. 12

    Set enchiladas seam-side down in sauce in baking pan.

13. 13

    Moisten tops of enchiladas evenly with remaining sauce.

14. 14

    Distribute the 2 c. of cheese evenly over enchiladas. (Cover and chill if making ahead.) Bake, uncovered, in a 375F oven for 20 minutes or until bubbling. (If chilled, bake 30 minutes, covered for the first 15 minutes.) To serve, arrange a band of lettuce down center of enchiladas, then spoon sour cream onto lettuce.

15. 15

    Garnish with cilantro and squeeze lime juice onto individual portions.