Yields:
8 serving(s)
Prep Time:
15 mins
Total Time:
50 mins
Jump to recipeIf you love Mexican street corn, you need to try these cheesy vegetarian enchiladas.
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Ingredients
- 2
frozen corn
- 2 1/2
shredded Monterey Jack cheese, divided
- 1/2 cup
chopped white onion
- 1/4 cup
cotija cheese, crumbled, plus more for serving
- 1/4 cup
mayonnaise
- 2 Tbsp.
lime juice, plus wedges for serving
- 1
small jalapeño, seeded and minced, plus more, thinly sliced, for serving
- 1/2 tsp.
chili powder
Kosher salt
Freshly ground black pepper
- 1
(10-oz.) can green enchilada sauce
- 8
corn tortillas
Cilantro, for serving
Directions
- Step 1Preheat oven to 350°. In a large bowl, combine the corn with 2 cups of the Monterey Jack cheese, the onion, cotija cheese, mayonnaise, lime juice, jalapeño, and chili powder. Season with salt and pepper.
- Step 2Spread half of the enchilada sauce in the bottom of a 9"-x-13" baking dish.
- Step 3Set aside ½ cup of the corn mixture. Wrap tortillas in paper towels and microwave until soft and flexible, about 1 minute. Add a scoop of the remaining corn mixture in the center of 1 tortilla, then roll up and place seam side down in the baking dish. Repeat with remaining tortillas.
- Step 4Spread remaining enchilada sauce on top and sprinkle with reserved corn mixture and remaining ½ cup of Montery Jack. Cover baking dish with foil and bake for 15 minutes or until warm. Remove foil and switch oven to broil. Broil until cheese is melted and golden, about 3 minutes more. Garnish with more cotija, sliced jalapeño and cilantro and serve.
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