Fresh Corn Enchiladas Recipe
Ingredients
| Corn tortillas | 12 | |
| Chile sauce | 1 Can (10oz) (Salad oil) | |
| Fresh corn filling | ||
| Shredded cheese | 2 Cup (16 tbs) (Salad oil) | |
| Iceberg lettuce | 1 Cup (16 tbs), finely shredded (Salad oil) | |
| Sour cream | 1 Cup (16 tbs) (Salad oil) | |
| Coriander/ cilantro | 1/3 Cup (16 tbs), minced (Salad oil) | |
| Lime wedges | ||
Directions
Fry tortillas in oil.
Pour about 1/3 of the enchilada sauce in the bottom of a 9 by 13-inch baking dish.
Spoon about 1/3 cup of fresh corn filling down center of each tortilla, rolling to enclose.
Set enchiladas seam-side down in sauce, arranging side by side in dish.
Moisten tops of enchiladas evenly with remaining sauce.
Distribute cheese evenly over enchiladas. (Cover and chill, if made ahead.) Bake, uncovered, in a 375° oven for 20 minutes or until bubbling (if chilled bake 30 minutes, covered for the first 15 minutes).
Pour about 1/3 of the enchilada sauce in the bottom of a 9 by 13-inch baking dish.
Spoon about 1/3 cup of fresh corn filling down center of each tortilla, rolling to enclose.
Set enchiladas seam-side down in sauce, arranging side by side in dish.
Moisten tops of enchiladas evenly with remaining sauce.
Distribute cheese evenly over enchiladas. (Cover and chill, if made ahead.) Bake, uncovered, in a 375° oven for 20 minutes or until bubbling (if chilled bake 30 minutes, covered for the first 15 minutes).
Chef
