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Fresh Corn Enchiladas Recipe
|Salad oil||1 Cup (16 tbs) (For Frying)|
|Enchilada sauce/Bout 1 cup mexican red chili sauce||1 Can (10 oz)|
|Fresh corn filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Jack cheese||8 Ounce, shredded (2 Cup)|
|Finely shredded iceberg lettuce||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Minced fresh coriander||1⁄3 Cup (5.33 tbs) (Cilantro)|
Serving size: Complete recipe
Calories 4678 Calories from Fat 3077
% Daily Value*
Total Fat 357 g548.6%
Saturated Fat 86.9 g434.6%
Trans Fat 3.9 g
Cholesterol 359.6 mg119.9%
Sodium 3666.1 mg152.8%
Total Carbohydrates 292 g97.5%
Dietary Fiber 21.9 g87.7%
Sugars 24.6 g
Protein 93 g186.2%
Vitamin A 544.9% Vitamin C 112.5%
Calcium 236.1% Iron 71.9%
*Based on a 2000 Calorie diet
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).