Tasty Tuesday Sans Meat.

16 Mar

I’m sure by now we all know just how much of a carnivore I am. Today, I thought I’d share something I found that is meat free. I was a bit skeptical about this one at first, I mean what is an enchilada without the beef? I was pleasantly surprised that I didn’t miss my meat one bit with this one. Like most of my favorite recipes, this one also comes from ALL YOU.

Corn & Cheese Enchiladas:

What you will need:
8 6 inch corn tortillas
1 Tbsp. vegetable oil
5 Scallions, white and light green, chopped
2 Cloves garlic, finely chopped
1 1/2 Cups fresh corn kernels (OK, I used thawed frozen since I didn’t have fresh available)
1/2 Cup whole milk
2 Cups shredded Mexican cheese
1 10oz can enchilada sauce

1) Preheat oven to 350F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.

2) Grease a 7×11 inch baking dish. Warm 1 Tbsp oil in a large skillet over medium/high heat. Add scallions and garlic and saute until fragrant, about 1 minute. Stir in corn and milk; cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.

3) remove tortillas from foil. Set aside 1/2 cup cheese. Spoon 1 heaping Tbsp corn mixture in center of a tortilla. Sprinkle with 1 heaping Tbsp cheese. Roll up tortilla and set in dish seam side down. Repeat with remaining tortillas, overlapping slightly. Pour enchilada sauce over tortillas; sprinkle with reserved cheese. Bake until bubbling, about 20 minutes.

These were a pretty big hit in my house served with some black beans and Mexican rice. Ready in about a half an hour, this is also great for those busy nights when you need a quick but delicious meal.



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