Name: Street Corn Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 frozen corn -; 2 1/2 shredded Monterey Jack cheese, divided -; 1/2 c. chopped white onion -; 1/4 c. cotija cheese, crumbled, plus more for serving -; 1/4 c. mayonnaise -; 2 tbsp. lime juice, plus wedges for serving -; 1 small jalapeño, seeded and minced, plus more, thinly sliced, for serving -; 1/2 tsp. chili powder -; Kosher salt -; Freshly ground black pepper -; 1 (10-oz.) can green enchilada sauce -; 8 corn tortillas -; Cilantro, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Street Corn Enchiladas

1. 2 frozen corn -

2. 2 1/2 shredded Monterey Jack cheese, divided -

3. 1/2 c. chopped white onion -

4. 1/4 c. cotija cheese, crumbled, plus more for serving -

5. 1/4 c. mayonnaise -

6. 2 tbsp. lime juice, plus wedges for serving -

7. 1 small jalapeño, seeded and minced, plus more, thinly sliced, for serving -

8. 1/2 tsp. chili powder -

9. Kosher salt -

10. Freshly ground black pepper -

11. 1 (10-oz.) can green enchilada sauce -

12. 8 corn tortillas -

13. Cilantro, for serving -

How to cook deliciously - Street Corn Enchiladas

1. Stage

Preheat oven to 350°. In a large bowl, combine the corn with 2 cups of the Monterey Jack cheese, the onion, cotija cheese, mayonnaise, lime juice, jalapeño, and chili powder. Season with salt and pepper.

2. Stage

Spread half of the enchilada sauce in the bottom of a 9"-x-13" baking dish.

3. Stage

Set aside ½ cup of the corn mixture. Wrap tortillas in paper towels and microwave until soft and flexible, about 1 minute. Add a scoop of the remaining corn mixture in the center of 1 tortilla, then roll up and place seam side down in the baking dish. Repeat with remaining tortillas.

4. Stage

Spread remaining enchilada sauce on top and sprinkle with reserved corn mixture and remaining ½ cup of Montery Jack. Cover baking dish with foil and bake for 15 minutes or until warm. Remove foil and switch oven to broil. Broil until cheese is melted and golden, about 3 minutes more. Garnish with more cotija, sliced jalapeño and cilantro and serve.