It’s Monday! Luckily, it’s a short week thanks to observing Fourth of July. Let’s just say I am more than excited to have a 3 day weekend. We have lots of fun planned for the weekend. This week also kicks off the start to David and I puppy-sitting our friends Max & Maren’s 5 month old puppy, Chloe. Yesterday David & I met Max at Sonoma Regional Park to let our dogs play in the water while we stood out in the 90 degree heat getting more sun than was probably good for us. The dogs had a blast as always, so I’d say it was worth it.
When we got home we had to clean up a bit due to all the muddy lake water all over our legs. Chloe also had a little bit of getting used to our house. She seemed to have a tad bit of anxiety which led her to cry for almost an hour. She finally seemed to get comfortable and it was time for me to get going on dinner and food prep for the week.
I picked out these enchiladas for our meal plan this week, but I had to make them last night, because I just could not wait any longer to try them. I think I spotted them on Pinterest last Friday and I was chompin’ at the bit to try them. They did not disappoint. I pretty much did everything the original recipe calls for but I do think I simplified it just a tad by cutting out some of the baking time. I always find that I really don’t need more than 20 minutes of baking enchiladas if the insides are already cooked.
What I loved about these enchiladas was how easy they were to make. I’d never pureed corn before but it was super simple and made for a tasty filling. If you’ve ever tried that sweet corn at Chevy’s they always give you and you’re a fan, then you’re going to like these enchiladas. In fact, you’ll probably love them if you like that sweet corn stuff. Hope you enjoy them! David & I will be making these again and again.
Sweet Corn & Jalapeño Enchiladas
Adapted from Girl Versus Dough
1 pound frozen corn, thawed
1 cup water
1 tablespoon olive oil
1 onion, diced
1 jalapeño, seeded & diced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/3 cup plus 1 tablespoon cornmeal
1 cup cheddar cheese, shredded
1/2 cup broth or water
1 tablespoon chili powder
2 tablespoons Greek yogurt or sour cream
6 flour tortillas
Garnishments: green onions, cilantro, sour cream, tomatoes, avocado
1. Preheat oven to 350 degrees.
2. In a blender; puree thawed corn and water until completely smooth. Reserve 1/4 cup for enchilada sauce.
3. In a large skillet over medium heat add olive oil, onions, and jalapeños. Sauté for 5 minutes or until soft. Stir in remaining pureed corn. Season with salt and pepper and add in cornmeal and 1/3 cup cheddar cheese. Lower heat to low and stir until thickened.
4. In a bowl or large measuring cup; combine 1/4 cup corn puree, broth or water, chili powder, and Greek yogurt or sour cream. Pour a few tablespoons enchilada sauce on the bottom of a 9″x13″ casserole dish.
5. Place tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to make them easier to work with.
6. In the middle of a tortilla scoop 3-4 tablespoons sweet corn mixture. Roll and place in baking dish. Repeat until all tortillas and sweet corn mixture is used. Pour remaining enchilada sauce over tortillas and top with remaining cheese. Bake for 20 minutes. Remove from oven and top with preferred garnishments.