Recipe Archives->Mexican->Corn Enchiladas 02

FRESH CORN ENCHILADAS
(Enchiladas de Maiz Fresco)

12 corn tortillas
salad oil
10-oz. can enchilada sauce
2 c. shredded jack cheese
1 c. finely shredded iceberg lettuce
1 c. sour cream
1/3 c. minced fresh cilantro
lime wedges

3 c. fresh corn kernels (about 6 ears) or 2 cans corn
2 T. butter
3 med. onions, finely chopped
1/2 t. cumin seed
1 c. sour cream
1 c. shredded jack cheese
4-oz. can diced mild green chiles
salt to taste

In wide frying pan, melt butter and add onions.  Cook, stirring
until onion is limp, but not browned.  Add corn, cumin seed, and
1/4 c. water.  Cover and cook over medium heat for about 5 minutes,
stirring occasionally.  Remove cover and cook, stirring, over high
heat to boil away any remaining liquid.. Remove from heat and stir
in sour cream, cheese, and chiles.  Add salt to taste.

Fry tortillas one at a time in oil to soften.  Stack on a plate and
cover with a towel to keep warm until all are done.  Pour about of
the enchilada sauce in the bottom of a 9"x13" baking pan.  Spoon
about 1/3 c. of corn filling down center of each tortilla, rolling
to enclose filling. Set enchiladas seam-side down in sauce in baking
pan.  Moisten tops of enchiladas evenly with remaining sauce.
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.
Garnish with cilantro and squeeze lime juice onto individual portions.
Makes 12 enchiladas, about 6 servings.

Printable version: corn-enchiladas02.txt.