#CornEnchiladas

[lairbus]

Chicken, Corn, and Bell Pepper Enchiladas

Spice up your dinner with these delicious Chicken, Corn, and Bell Pepper Enchiladas. Follow our easy recipe for a flavorful meal everyone will love.

[delhigirlmeetsfood]

Corn and Bean Enchiladas

Corn and Bean Enchiladas

It is tough to make beige foods like enchiladas look good in pictures but they definitely tasted good. Fantastic for summer when corn and tomatoes are in season. This is inspired from many different recipes and I change it around a little every time. This is a recipe in 4 parts (prep time 30 min)

Red sauce: Blitz one small can whole tomatoes, half a preserved lemon, 4 cloves of garlic and 2 soaked Arbol red chillies in the vitamix. Add 1 tsp of cumin powder, 1 tsp coriander powder, 1 tsp salt and cook for 15 min. Add 1 tsp of balsamic vinegar

White sauce: While the red sauce is cooking- brown 1 tbsp all purpose flour in 1 tbsp butter over medium heat for 1-2 min. Whisk in 1 cup whole milk. Add 1 tsp salt and 1 tsp cumin powder

Filling: Steam 3 corn cobs- cut off the kernels. Add to one can of vegetarian baked beans in tomato sauce. Add half the red sauce and half of a white onion finely chopped.

Salsa: chop 2-3 large heirloom tomatoes, 1/4 onion, 1 jalapeño and lots of cilantro. Add salt

Assemble:

Brush your tortillas with a little oil. Wrap in 2 layers of wet paper towels and microwave for a minute (thanks America’s test kitchen)

Pour the red sauce in your casserole dish. Take a softened tortilla, add the filling and fold, place seam side down in the pan. Fill your pan up with stuffed tortillas. Pour white sauce over the tortillas. Top with some shredded cheese (I like Colby jack or pepper jack).

Bake at 350 F covered with foil for 30 min and uncovered for 10 min till light brown

Top with fresh pico de gallo.

Grab a beer, squeeze some lime in it and pretend you are in Mexico