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    Fresh Corn Enchiladas


    Source of Recipe


    internet

    List of Ingredients





    1 med onion finely chopped
    1 tbl butter
    1 1/2 cup fresh corn kernels
    2 x fresh Anaheim chilies OR 1 poblano chili seeded, chopped, OR 2 canned Anaheim
    2 tbl water
    1/4 teaspoon ground cumin
    1/2 cup sour cream
    1/2 cup crumbled mild goat cheese
    1/4 teaspoon freshly ground pepper

    1/4 cup vegetable oil
    8 x corn tortillas
    1 (20-ounce) can mild enchilada sauce (Rosarita brand preferred)
    1/2 cup shredded Monterey Jack cheese
    Sour cream
    chopped cilantro

    Recipe



    Saute onion in butter in a saucepan until translucent. Stir in corn, chilies, water and cumin. Simmer, covered, for 5 minutes. Remove cover and simmer until liquid evaporates, stirring occasionally. Remove from heat, stir in sour cream, goat cheese and black pepper.

    Preheat oven to 375 degrees. Heat oil in skillet. Add tortillas, one at a time. Fry 10 seconds per side or just until limp. Blot excess oil off with paper towels.Spread 1/3 cup enchilada sauce in bottom of a 9-by-13 inch baking dish. Fill each tortilla with about 1/3 cup cheese filling and roll to enclose filling.Arrange seam side down in baking dish. Pour remaining enchilada sauce over top.Sprinkle with Monterey Jack cheese. Bake, uncovered, for about 20 minutes. Top with sour cream and cilantro.

 

 

 

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