Fresh Corn Enchiladas


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Preparation Time:    Cooking Time:     Serves 6.
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6 Corn Tortillas
Mexican Tomato Sauce
oil for deep-frying

To be mixed into a stuffing
1 cup boiled sweet corn
100 gms grated paneer (cottage cheese)
50 gms grated cooking cheese
1 green chilli, chopped
1 tbsp chopped coriander (dhania)
1 tomato, without the pulp
salt to taste

For the baking
2 tbsp grated cooking cheese

For the garnish
fresh cream
lemon juice
spring onions

  1. Deep fry the tortillas in oil lightly.
  2. Pour 1/3rd of the Mexican tomato sauce in the bottom of a baking dish.
  3. Fill each tortilla with a little stuffing.
  4. Arrange each tortilla seam down in the sauce, arranging side by side in the baking dish. Moisten the tops of the tortillas evenly with the remaining sauce.
  5. Sprinkle the cheese over the enchiladas. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.

How to serve

  1. Put a lettuce leaf in the centre of a serving plate. Put one enchilada on top.
  2. Spoon a little cream mixed with lemon juice. Surround with spring onions and serve.
  3. Repeat for the remaining enchiladas.

RECIPE SOURCE : Mexican CookingBuy this cookbook
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