Creamy Cheesy Corn Enchiladas with a Green Sauce

10m
Prep Time
40-50m
Cook Time
50m
Ready In

Recipe: #8929

April 09, 2013



"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 is 7 servings
  • CORN FILLING
  • Garnishes:

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing the tortillas, make sure to select the type that best suits your taste. Flour tortillas are usually softer and more pliable than corn tortillas, while corn tortillas provide a more traditional flavor.
  • When selecting the corn for the filling, make sure to use fresh corn and not frozen. The starch in the fresh corn helps the sauce to thicken, while frozen corn will not provide the same result.

  • Instead of sour cream, use Greek yogurt. The benefit of this substitution is that Greek yogurt is a healthier alternative to sour cream and it still adds the same creamy texture and flavor to the enchiladas.
  • Instead of Monterey Jack cheese, use Cheddar cheese. The benefit of this substitution is that Cheddar cheese adds a sharper flavor and more texture to the dish, which can help to enhance the flavor of the enchiladas.

Vegetarian Substitute the butter for a vegan butter and omit the sour cream. Use vegan cheese and vegetable broth instead of water.


Mexican-Style Substitute the butter for olive oil and add 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Use vegan cheese and vegetable broth instead of water. Top with freshly diced tomatoes, jalapenos, and cilantro.


Spanish Rice: Spanish Rice is a flavorful side dish that pairs perfectly with the Creamy Cheesy Corn Enchiladas with a Green Sauce. It is a great way to add an extra layer of flavor to the meal and can be made ahead of time for convenience. The combination of the creamy enchiladas and the flavorful rice is sure to be a hit with your family and friends!


Mexican Street Corn: Mexican Street Corn is a delicious and easy side dish that pairs perfectly with the Creamy Cheesy Corn Enchiladas with a Green Sauce. It is a great way to add a burst of flavor to the meal, and it is quick and simple to make. The combination of the creamy enchiladas and the sweet and spicy Mexican Street Corn will be sure to be a hit with your family and friends!




FAQ

Q: Can I use frozen corn for this recipe?

A: No, it is important to use fresh corn for this recipe. The starchy quality of the fresh corn is necessary for the sauce to thicken properly.



Q: Can I use canned corn for this recipe?

A: No, it is important to use fresh corn for this recipe. Canned corn does not have the same starchy quality as fresh corn and will not thicken the sauce properly.

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Fun facts:

The cilantro used in this recipe was likely brought to the United States by Spanish explorers in the 16th century.

The Monterey Jack cheese used in this recipe was developed in Monterey, California in the late 19th century by a man named David Jack.