Corn and Cheese Enchiladas

If you weren’t aware, we love Mexican food. And chips & salsa? It’s a staple at our house. Even Caedmon eats it. It’s vegetables. Sort of.

We do love our Chicken Enchiladas, but when I found a recipe for Corn & Cheese Enchiladas a while back, I had to try it. I thought it was interesting because there was no meat, but I like to do meatless dishes, just not ones that leave you wanting. This one definitely doesn’t make you wonder where the chicken is. Also? It’s easy.

Sauté green onions and minced garlic for just a minute, then add frozen corn and salt to taste. Stir in milk, and simmer about 10 minutes, until thick.

After removing from heat, add some cilantro (if you like it) and a good squirt of lime juice.

Warm corn tortillas (or don’t), put some corn filling in the middle and add some cheese on top of the corn filling.

Roll up and place in your casserole dish. Repeat until you run out of filling or tortillas, whichever comes first. (It makes a lot, so I typically split it in half or even thirds and freeze what we’re not eating that night.)

(I didn’t warm the tortillas, so that’s why they cracked. To avoid cracking, warm in the oven first.)

Pour green enchilada sauce over the top.

Sprinkle with more cheese. And I always like to add more cilantro.

Bake until hot and bubbly.

I usually serve with black beans, and/or Mexican rice, and maybe chips & salsa. Yum!

Corn & Cheese Enchiladas (adapted from All You Magazine)

6-inch corn tortillas (I usually end up using around 18)

1 Tbsp vegetable oil

5 green onions, white & light green parts, chopped

2 cloves garlic, finely chopped

10 oz bag frozen corn

3/4 cup whole milk

Salt and pepper to taste

Cilantro

Lime juice

2 cups grated cheddar or Mexican blend cheese

1 lg or 2 - 10 oz. cans enchilada sauce

Preheat oven to 350. Stack tortillas, wrap in foil and bake until softened, 8-10 minutes. Grease 9x11 baking dish. (I split the recipe, use 2 8x8 pans, and freeze one.) Warm 1Tbsp oil in large skillet over medium-high heat. Add green onions and garlic, sauté until fragrant, about 1 minute. Stir in corn and milk; cook, stirring occasionally, until thickened, 7-10 minutes. Add salt and pepper to taste.

Remove from heat, add cilantro and a good squirt of lime juice.

Remove tortillas from foil. Set aside ½ cup cheese. Spoon about 2 heaping Tbsp corn mixture in center of a tortilla. Sprinkle with 1 heaping Tbsp cheese. Roll up tortilla and set in dish, seam-side down. Repeat with remaining tortillas, overlapping slightly. Pour enchilada sauce over tortillas; sprinkle with reserved cheese. Add more cilantro if desired. Bake until bubbling, about 20 minutes.

To divide and freeze, put half in a freezer-safe pan, cover with foil, and freeze. You can leave the enchilada sauce and cheese off until you’re ready to cook, or go ahead and add it before freezing. To cook from frozen, cover with foil and add cooking time. Remove foil the last few minutes.