How to make it

  • Preheat oven to 350 F
  • Stack totillas, wrap in foil and bake until softened, about 10 minutes.
  • Meanwhile, oil a 9" x 11" glass baking dish.
  • Warm 1 tbsp oil in a large skillet over medium-high heat and add scallions and garlic. Cook just until fragrant, about 1 minute.
  • Stir in corn and milk. Stir occasionally, until thickened, 7 to 10 minutes.
  • Season with salt.
  • Remove tortillas from foil.
  • Set aside 1/2 cup cheese for topping.
  • *Spoon a heaping tablespoon of corn mixture in the center of tortilla and sprinkle with a tablespoon of cheese.
  • Roll tortilla up and set in dish, seam side down.
  • Repeat 7 more times.
  • Pour enchilada sauce over tortillas and sprinkle with the reserved 1/2 cup cheese.
  • Bake until bubbling, about 20 minutes.

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