Corn Enchiladas

This is probably my favorite summer dish! It is a meatless dish. If you absolutely need meat, you can add a couple cups of diced chicken. This is a great recipe when your garden is producing all different kinds of vegetables. You can use corn or flour tortillas. The corn tortillas (which are healthier) need to be fried (so they are not so healthy) to soften them. They have a lot more flavor. If you are short on time, I would just use the flour tortillas. You can use whatever size tortillas you want, your size will vary how many enchilads you can get out of one batch. The bigger the tortilla, the less enchiladas you will have.

• corn or flour tortillas (I usually use around 10-12 taco size tortillas)
• 1 can (10 ounces) enchilada sauce
• 2 cups shredded cheese (I have used cheddar and monterey jack - both are great)
• 1 cup shredded lettuce
• 1 cup sour cream
• 1/3 cup minced fresh cilantro

Fresh Corn Filling

• 3 cups fresh corn (or you can use frozen - but fresh is soooo much better!)
• 2 Tablespoons butter
• 3 medium onions, finely chopped (Sometimes I substitute colored peppers or green peppers for one or two of the onions. They make the enchiladas so pretty!!!)
• 1/2 teaspoon cumin seed
• 1 cup sour cream
• 1 cup shredded cheese
• 1 can (4 ounces) diced mild green chiles
• salt to taste

Let's get started!!! We are going to start by making the corn filling. Grab a wide frying pan and melt the butter. Add the onions (or peppers if you want to make it pretty). Cook until limp but not brown. Add the cumin seed, fresh corn and 1/4 cup water. Cover and bring to a boil. Uncover and boil five minutes or until all excess liquid is absorbed/evaporated. Remove from heat and add sour cream, cheese, and chiles. Stir until combined. Take a taste. Add salt until you like the taste.

If you decide to go with corn tortillas, this is where you fry them. Keep them warm with a towel so they will be easy to roll. If you go with flour tortillas, skip to the next paragraph.

Pour half of enchilada sauce into the bottom of a 9x13 pan. Spoon 1/3 cup of filling down the middle of each tortilla. Roll and place seam side down in sauced pan. When finished, cover with rest of enchilada sauce and shredded cheese.

If you make this dish ahead, cover and refridgerate. When ready to bake, pop it in the oven covered at 375 for 20 minutes and then uncover for another 10 minutes.

If you make this dish to eat now (or in 30 minutes for dinner) bake 20 minutes uncovered at 375.

When done baking, spread sour cream on top and cover with lettuce and cilantro.