Monday Recipe: Cheesy Corn Enchiladas

CHEESY CORN ENCHILADAS

Ingredients:
8 corn tortillas (6”)
1 Tbsp olive oil
½ cup onion, finely chopped
2 garlic cloves, finely chopped
1 ½ cups corn (canned, fresh or frozen)
½ cup milk
2 cups colby jack cheese, grated
1 can enchilada sauce (10 oz)
*****
Preheat oven to 350 degrees. Spray a rectangular baking dish with cooking spray.


Spray small skillet with cooking spray. Lightly heat the tortillas on both sides until softened.


Heat olive oil in a medium skillet and sauté onions and garlic for 5 minutes. Stir in corn and milk. Cook for about 10 minutes, stirring often.


Set aside 1 cup of cheese.


In the middle of each tortilla, spoon an even amount of corn mixture then sprinkle with cheese (split 1 ½ cups cheese between the tortillas). Roll each tortilla and place seam side down in the baking dish.


Pour enchilada sauce on top then sprinkle with remaining ½ cup cheese.


Bake about 20 minutes, until bubbly.

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This goes great with:
 
SPANISH RICE
 
Ingredients:
1 1/2 cups cooked white rice (brown rice can be used by alters the taste somewhat)
1 small onion, chopped
1 garlic clove, crushed
1/4 cup butter or margarine
1/2 cup water
1 8 oz can tomato sauce
1 small green pepper, diced
salt and pepper, to taste
*****
Melt butter in large skillet and sauté onion and green pepper. When softened, add the rice and sauté for about five minutes or until rice is slightly browned.


Stir in remaining ingredients and bring to a boil. Let it boil for about five minutes; stirring often.


When most of the water is boiled off, remove from the heat, cover and let it sit for 5 minutes.

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