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)
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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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