How to make it

  • Sauté onion in butter in a saucepan until translucent then stir in corn, chilies, water and cumin.
  • Simmer covered for 5 minutes.
  • Remove cover and simmer until liquid evaporates stirring occasionally.
  • Remove from heat and stir in sour cream, goat cheese and black pepper.
  • Preheat oven to 375 then heat oil in skillet and add tortillas one at a time.
  • Fry 10 seconds per side then blot excess oil off with paper towels.
  • Spread 1/3 cup enchilada sauce in bottom of a rectangular baking dish.
  • Fill each tortilla with 1/3 cup cheese filling and roll to enclose filling.
  • Arrange seam side down in baking dish then pour remaining enchilada sauce over top.
  • Sprinkle with pepper jack cheese then bake uncovered for 20 minutes.
  • Top with sour cream and cilantro then serve immediately.

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