Corn and Cheese Enchiladas

Name: Corn and Cheese Enchiladas
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 6-inchs 6-inch corn tortillas; 283 grams enchilada sauce; 355 milliliters fresh corn kernels (from 2 medium ears); 2 garlic cloves, finely chopped; 473 milliliters grated pepper Jack; 4 servings Salt; 5 scallions, white and light green parts, chopped; 1 Tbsp vegetable oil; 118 milliliters whole milk

The recipe Corn and Cheese Enchiladas could satisfy your Mexican craving in approximately 41 minutes. For $2.13 per serving, you get Head to the store and pick up corn tortillas, enchilada sauce, garlic cloves, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 350F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

Ingredients you will need

Wrap

Equipment you will use

Oven

Aluminum Foil

While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Glass Baking Pan

Frying Pan

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.

Ingredients you will need

Green Onions

Garlic

Corn

Milk

Salt

Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla.

Ingredients you will need

Tortilla

Cheese

Corn

Equipment you will use

Aluminum Foil

Sprinkle with a heaping tablespoon of cheese.

Ingredients you will need

Cheese

Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly.

Ingredients you will need

Tortilla

Roll

Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese.

Ingredients you will need

Enchilada Sauce

Tortilla

Cheese

Bake until bubbling, about 20 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

86-inchs

6-inch corn tortillas 283grams

enchilada sauce 355milliliters

fresh corn kernels (from 2 medium ears)2

garlic cloves, finely chopped 473milliliters

grated pepper Jack 4servings

Salt 5

scallions, white and light green parts, chopped 1Tbsp

vegetable oil 118milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.