Enchiladas are perfect for a large group because they can be made ahead of time and then baked just before dinnertime. They’re very versatile and can be filled with all sorts of vegetables, but this version with corn and green chiles is one of my favorites.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Peel the onion and chop into 1/2-inch pieces. Place the butter in a large skillet over medium-high heat and add the onion and corn. Cook, stirring frequently, for 10 to 12 minutes, or until the onion is translucent. Remove from the heat and stir in the cumin, sour cream, green chiles, and 1 cup of the cheese.
Step 3
Spread about one-third of the salsa in the bottom of an ungreased 9 by 13-inch baking pan. Spoon about 1/3 cup of the onion-corn filling into the center of a tortilla, then roll up the tortilla around the filling and place the enchilada in the pan seam side down (to keep it from opening up). Repeat with the rest of the ingredients. Pour the remaining salsa over the enchiladas and sprinkle with the remaining 1 cup of cheese. Bake for 20 to 25 minutes, or until the cheese is melted. Serve immediately.
food trivia
Step 4
In Spanish, salsa just means “sauce.” In the United States, salsa usually means the spicy accompaniment for chips or various Mexican dishes. There are lots of different styles of salsa (in the U.S. sense), including salsa verde (green—made with tomatillos), salsa cruda or pico de gallo (made with raw vegetables), and salsa taquera (aka, “salsa for tacos”). Red, green, raw, cooked—we like it all!
