Corn And Green Chile Enchiladas

If you’re looking to add some Mexican flair to your dinner rotation, these Corn and Green Chile Enchiladas are the perfect choice. Packed with savory flavors and a hint of spice, these enchiladas are sure to become a new family favorite. The combination of sweet corn and zesty green chilies gives this dish a unique twist that sets it apart from traditional enchiladas. Whether you’re hosting a dinner party or simply craving a cozy meal at home, these enchiladas are a delightful option to savor. Let’s get cooking!

**Corn And Green Chile Enchiladas**

**Ingredients:**
– 8-10 small corn tortillas
– 2 cups cooked corn kernels
– 1 can (4 oz) diced green chilies
– 2 cups shredded Monterey Jack cheese
– 1 can (10 oz) green enchilada sauce
– 1/2 cup sour cream
– 1/2 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional garnishes: sliced avocado, chopped tomatoes, sliced jalapeños

**Instructions:**
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the cooked corn, diced green chilies, 1 cup of shredded Monterey Jack cheese, sour cream, chopped cilantro, ground cumin, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly combined.
3. Pour a small amount of the green enchilada sauce into the bottom of the baking dish, spreading it out evenly.
4. Take one corn tortilla and spoon a generous amount of the corn and green chile mixture onto it. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.
5. Once all the enchiladas are arranged in the baking dish, pour the remaining green enchilada sauce over the top, making sure to cover each enchilada.
6. Sprinkle the remaining cup of shredded Monterey Jack cheese over the enchiladas.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and the enchiladas are heated through.
9. Once done, remove the enchiladas from the oven and let them cool slightly before serving.
10. Serve the Corn and Green Chile Enchiladas warm, garnished with sliced avocado, chopped tomatoes, sliced jalapeños, and a sprinkle of fresh cilantro.

These Corn and Green Chile Enchiladas are a delightful twist on a classic Mexican dish. The combination of sweet corn, zesty green chilies, and gooey cheese makes for a comforting and flavorful meal that everyone will enjoy. Whether you’re cooking for a crowd or simply treating yourself to a cozy dinner at home, these enchiladas are a delicious option to consider. So, gather your ingredients and get ready to impress your taste buds with this tasty recipe!