Spicy Enchiladas With Fresh Roasted Pepper-cilantro Sauce
From chefpriyanka 13 years agoIngredients
- garlicky corn and onion Filling: shopping list
- 1 flour tortilla (flour is better for rolling, compared to corn) shopping list
- 3/4 cup corn (frozen, thawed or I used a fresh ear) shopping list
- 1/2 a small white onion- diced (try to keep it the same size as the corn kernels for uniformity) shopping list
- 2 cloves garlic- crushed and chopped shopping list
- 1 tsp cumin seeds shopping list
- 3 whole dried cayenne chilis shopping list
- coarse black pepper shopping list
- salt- pinch shopping list
- cayenne pepper- i’ll just say put to taste, considering I put enough for some of you to sweat! shopping list
- 1/2 bunch cilantro- chopped shopping list
- 1 tbsp lemon juice shopping list
- garlic powder- pinch shopping list
- 1 tsp paprika shopping list
- 1/2 cup taco flavored cheese (I use Sargento Brand) shopping list
- 1/2 cup roasted pepper cilantro Sauce (Recipe to follow) shopping list
- 1 tsp olive oil shopping list
- PAM olive oil flavor shopping list
- roasted Pepper-cilantro Sauce shopping list
- 1/4 cup reduced fat sour cream shopping list
- 1/4 cup roasted peppers (from a jar, preferably packed in oil) shopping list
- 1 clove of garlic shopping list
- handful of cilantro shopping list
- pinch of salt shopping list
- coarse black pepper shopping list
- 1/4 cup water shopping list
How to make it
- 1. If working with fresh corn, wrap one ear in plastic wrap and warm in the microwave for 3 minutes. Remove for microwave, and let cool for 2 minutes. On a cutting board over a sheet of paper towel, cut off the kernels.
- 2. Spray a small skillet with pam and pour the oil in. Add the cumin seeds and let them toast and become smokey. Add the onions and garlic. Add dried chilis, cayenne pepper, garlic powder, salt, and pepper. Cook until onions have become translucent and the flavors have come together. Add the corn and saute until well combined and cooked. Add a splash of lemon juice. Turn off heat and add half of the chopped cilantro.
- 3. Place a tortilla on the cutting board. Spread with a thin layer of cheese. Add the corn mixture to one side. Roll and make sure to keep all the filling inside. Place on a microwave safe plate. Drizzle enchilada sauce over it, top with cheese and microwave for about 45 seconds. Garnish with cilantro and a lemon wedge and serve!
- For Sauce:
- 1. Add all the ingredients into a blender, pulse until all combined and smooth.
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