Oh how I love these enchiladas! I miss the days when cooking with cheese was a regular thing for me but these still pop up as guests a few times a year. You can make them as spicy as you want and make them with fresh or frozen corn. You can have the whole thing made and baked in under an hour. I love these served with fresh, tomatillo salsa, salad and watermelon. It just tastes like summer to me.
12 corn tortillas ( I love the sprouted corn variety at Sprouts)
2 T. butter
1/2 to 1 tsp. cumin
1 c. sour cream
1 4 oz can chopped green chilies
1 jalapeño, stemmed, seeded and diced (optional for spice)
Mango Habanero Spice Hunters seasoning as desired, optional. (I get it at Sprouts)
Chipotle or other spice as desired to taste
3 C. frozen white corn (Costco) or 3 cups fresh cut corn off cob (about 5 ears)
1 medium onion, chopped
1/4 c. water
2 c. shredded Mexican cheese, divided
salt and pepper to taste
Melt butter in skillet, add onions and sauté a few minutes then add corn, water, cumin and jalapeño if desired. Sauté till tender and water is absorbed. Remove from heat and add in green chilies, sour cream, 1 cup cheese, salt, pepper, mango seasoning or any other seasoning desired. Spice it up as much or as little as desired. Chipotle seasoning works great also. Fry corn tortillas in a little coconut oil till just limp then roll up tortillas with about 1/3 cup filling in each. Put a little filling in the bottom of the 9 X 13 pan then layer each rolled and filled tortilla in the pan. Cover with any remaining filling just enough to moisten the top and cover with remaining cheese. Bake covered for about 20 -30 minutes on 350.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker