Fresh Corn Enchiladas
by Tarla Dalal
Added to 62 cookbooks
This recipe has been viewed 18608 times
An adaptation of the famous Mexican dish, here the tortillas are roasted and stuffed with corn and cottage cheese, topped with Mexican tomato sauce and finally baked to make a delicious meal that will make you the most popular host/hostess.
- Heat the oil in a pan, add the onions and sauté till they turn translucent. Add the green chillies and sauté for a few seconds.
- Add the tomatoes, chilli powder, oregano, sugar and salt. Mix well and cook for 5 minutes. Keep aside.
- Pour 1/3 of the Mexican tomato sauce at the bottom of a greased baking dish.
- Divide the stuffing into 4 equal portions.
- Place 1 portion of stuffing on each tortilla and roll up tightly.
- Arrange each tortilla in the baking dish with the seam facing downwards. Moisten the tops of the tortillas evenly with the remaining Mexican tomato sauce.
- Sprinkle the cheese over the enchiladas and bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
- Serve hot.
Nutrient values per serving
|Vitamin A||679.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||38.3 mg|
|Folic Acid||47.2 mcg|
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