Fresh Corn Enchiladas

Fresh Corn Enchiladas

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Fresh Corn Enchiladas recipe - How to make Fresh Corn Enchiladas

Preparation Time:    Cooking Time:    Total 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.

Burnt Sweet Corn Salad, Burnt American Sweet Corn Salad 
Mexican Potato Salad with Garlic Croutons 

Nutrient values per
Energy220 cal
Protein7.1 g
Carbohydrates18.7 g
Fiber1.4 g
Fat13.3 g
Cholesterol0 mg
Vitamin A238.9 mcg
Vitamin B1-0.1 mg
Vitamin B2-0.1 mg
Vitamin B30.2 mg
Vitamin C5.4 mg
Folic Acid10.9 mcg
Calcium179.4 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium4.2 mg
Potassium88.3 mg
Zinc0.3 mg

RECIPE SOURCE : Mexican CookingBuy this cookbook

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