Serves 6
55 min
Sweet Corn and Jalapeño Enchiladas
Recipe GLPR1522fdbb64a2ad
Golden, creamy enchiladas filled with a savory sweet corn and jalapeño mixture, baked with a smooth corn and chili sauce. Fresh cilantro and Mexican cheese add authentic flavor and richness to this comforting vegetarian dish.
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Ingredients
1 lb frozen sweet corn kernels, thawed
1 cup water
2 tablespoons olive oil
½ small Vidalia onion, diced
1 jalapeño, seeded and diced
1 garlic clove, grated
1 teaspoon salt
½ teaspoon black pepper
pinch Pinch of crushed red pepper flakes
¾ cup shredded Mexican cheese blend
1 tablespoon chili powder
¼ cup vegetable or chicken stock
2 tablespoons sour cream
6 flour tortillas
Fresh chopped cilantro, for garnish
Directions
Preheat the oven to 350°F.
In a blender, combine the thawed corn kernels with 1 cup water and blend until completely smooth. Measure out ¼ cup of the puree and set aside for the sauce; reserve the remaining puree for the filling.
Heat the olive oil in a large skillet over medium heat for about 1–2 minutes until shimmering.
Add the diced onion and jalapeño to the skillet. Sauté, stirring occasionally, for about 5 minutes until the vegetables soften and become translucent.
Stir in the grated garlic and sauté for 1 minute, stirring constantly, until fragrant.
Pour the reserved corn puree (the larger portion) into the skillet and stir to combine. Add the salt, black pepper, red pepper flakes, and ¼ cup of the Mexican cheese. Stir well. Reduce heat to low and simmer for 5–10 minutes, stirring occasionally, until the mixture thickens and the cheese melts. The filling should be creamy and warm. Remove from heat and let the skillet sit on the burner while you prepare the enchiladas.
In a small bowl, whisk together the reserved ¼ cup corn puree, sour cream, stock, and chili powder until smooth. This is your enchilada sauce.
Spread a thin layer of the enchilada sauce (about 2–3 tablespoons) on the bottom of a large rectangular baking dish.
Wrap the flour tortillas in a damp paper towel and microwave for 1 minute to make them warm and pliable.
Working with one tortilla at a time, place about 3–4 tablespoons of the corn and jalapeño filling in the center of the tortilla, then roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling until all 6 enchiladas are rolled and arranged in the dish.
Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining ½ cup Mexican cheese on top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 5–10 minutes until the cheese is melted, golden, and slightly crispy on top.
Remove from the oven and let the enchiladas rest for 7–10 minutes before serving. Garnish with fresh chopped cilantro if desired.
