Street Corn Enchiladas
Your favorite Mexican street corn flavors rolled in tortillas, smothered in a creamy sauce and covered in melted cheese.
Servings: 8
Calories: 321kcal
Ingredients
For the enchiladas:
- 4 cups frozen corn thawed
- 3 cups Monterrey Jack cheese shredded, divided
- 1/4 cup cotija cheese crumbled
- 8 ounces cream cheese softened
- 1 tablespoon lime juice
- 1 jalapeno seeded and minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 8-10 8-inch flour tortillas
For the sauce:
- 1 10 oz. can green enchilada sauce
- 1/2 cup sour cream
- 1/2 cup salsa verde
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the corn, 2 cups Monterrey Jack cheese, cotija cheese, cream cheese, lime juice, jalapeno, chili powder, cumin cilantro and salt and pepper.
- In a medium bowl, whisk together the ingredients for the sauce. Spread about 1/2 cup of sauce in the bottom of the prepared pan.
- Add about 1/4 cup of the corn mixture to the center of a tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining filling and tortillas.
- Evenly spread the remaining sauce over the enchiladas. Sprinkle with the remaining Monterrey Jack cheese.
- Cover and bake for about 20 minutes. Uncover and bake another 10-15 minutes, or until sauce is bubbly and cheese is golden.
- Serve with additional chopped cilantro, lime wedges and cotija cheese for garnish, if desired.
Notes
- Can use drained canned corn in place of frozen
- Can use corn tortillas in place of flour
- Can use light sour cream and cream cheese
Nutrition
Calories: 321kcal | Carbohydrates: 38g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 477mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 674IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 2mg