Cooktop Cove: How to make casserole cheese and corn enchiladas
By Johnny Ornelas
Enchiladas have never been so easy. All you need is 5 ingredients.
Cheese and corn enchilada casserole
2½ cups cheddar
2 cups corn kernels (fresh or frozen)
12 corn tortillas
1 10oz can red enchilada sauce
1 teaspoon dried oregano
Preheat oven to 375°F
In a bowl mix together 2 cups of cheddar and corn.
Spread 2-3 teaspoons of the enchilada sauce on the bottom of a baking dish.
Add about ¼ cup of the corn mixture to each tortilla then roll like an egg roll.
Line up tortilla rolls in baking dish with seam side down. Evenly pour enchilada sauce on top. Be sure all the tortillas are coated. Sprinkle with remain ½c cup cheddar.
Cover and bake for 30 minutes.
Remove cover and allow to bake for another 15 minutes until cheese is melted and golden brown.
Tip: Try serving with sour cream, cilantro and shredded lettuce for an extra kick
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