Creamy Cheesy Corn Enchiladas with a Green Sauce

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"These are so delicious and so much different than the typical red sauce based enchiladas. The key to this ... fresh corn; using frozen corn will not allow the sauce to thicken properly. The fresh corn is starchy, causing the filling to thicken. And, the green sauce adds a nice chili flavor to the dish. As with any enchiladas, I love to serve over shredded lettuce; and garnished with extra sour cream, and fresh squeezed lime. You can even make this ahead of time, earlier in the day; then, bake when needed. Just allow a few more minutes to bake."

Original recipe yields 7 servings
  • Garnishes:


  • Serving Size: 1 (277.3 g)
  • Calories 224.5
  • Total Fat - 8 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 24.2 mg
  • Sodium - 605.7 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 5 g
  • Sugars - 3.5 g
  • Protein - 10.3 g
  • Calcium - 248.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.1 mg

Step 1

Filling ... In a medium size saute pan, add the butter and bring to medium heat. Add the onions and cook 3-4 minutes until slightly tender, you don't want them to brown. Then, add the corn, a pinch of salt, cumin, water, and mix to combine; then, cover and cook 5 minutes on medium heat. Remove the cover and bring to a light boil and cook until all the liquid is gone. Remove from the heat and add the cheese (make sure to mix it in well), then add the sour cream, green chilies, and cilantro. Stir to combine all the ingredients, keeping it off the heat, but cover to allow the cheese to melt. Season again with salt if necessary.

Step 2

Tortillas ... I like to use flour tortillas, but you can also use corn tortillas for this. If using flour tortillas, I wrap about 5 of them in a damp paper towel and microwave for 30 seconds on low heat, flip and go another 30 seconds. This is just enough to warm them up, and make them pliable. Cover with a paper towel to keep them warm.

Step 3

Note: Some people love to heat them up in warm oil; especially if you are using corn tortillas since they are not as pliable as flour tortillas. I prefer not to, but that is up to you. You want a small saute pan, just large enough to accommodate the tortilla. Add the vegetable oil and bring to medium high heat. Add the tortilla and cook just long enough for the tortilla to become soft, but NOT brown, or NOT cook through. About 5-10 seconds per side. Then transfer to a plate lined with a paper towel to drain. Keep warm by covering with a kitchen towel.

Step 4

Casserole ... In a 13x9" pan, spray with a non-stick spray. Then add 1 can of the enchilada sauce on the bottom. Make sure to spread it over evenly.

Step 5

Enchiladas ... Spoon about 1/4-1/3 cup of the corn filling in the center of each tortilla, then roll. Add the enchiladas seam side down in the casserole dish. Top with the other can of enchilada sauce. Make sure to cover the top of all the enchiladas. Then finish it off with the cheese.

Step 6

Bake ... In a 375 degree oven, middle shelf, uncovered for 20-30 minutes until bubbly, cheesy, and golden brown. Remove and let it set a few minutes before serving. Garnish with the cilantro, and I like to squeeze a couple of lime wedges over the top.

Step 7

Serve ... For me - Add some lettuce to your plate, top with 1 or 2 of the enchiladas; top with sour cream, tomatoes, olives, extra cilantro, and a serve with an extra lime wedge. ENJOY! The garnishes can be anything you like.

Tips & Variations

No special items needed.