Monday, September 17, 2012

Roasted Corn and Tomatillo Enchiladas

I've never been so excited for a dinner to come out of the oven on an 80 degree day.  It was totally worth turning the oven on and the meal came together surprisingly fast.  I love enchiladas but rarely make them at home so this recipe was a nice surprise!


3 ears of corn
1 shallot
1 lime, juiced
1 15 oz can pinto beans, drained
6-8 tortillas (these homemade tortillas are the best!)
2 cups tomatillo sauce
2 cups Mexican style cheese
Toppings - Salsa, Sour Cream, Hot Sauce

1. Preheat oven to 375 degrees.
2. Remove corn husks and corn silk.  Take a sturdy butcher knife and remove the corn kernels from the cob.
3. Finely chop shallot
4. Heat skillet over medium high heat.  A a swirl or olive oil.  When hot add the shallot and corn and cook about 10 minutes.
5. Add beans to the veggies and squeeze lime juice over the veggies and remove from heat.
6. Take about 1/3 cup of tomatillo sauce and pour in bottom of 9''x13'' pyrex or other dish you will be using for the enchiladas.
7. Take a tortilla and fill with about a scoop of veggies.  Fold tortilla "burrito" style and lay in the dish.
8. Repeat with remaining tortilla and filling
9. Cover with remaining tomatillo sauce and then sprinkle the cheese over the dish.
10. Cook in the oven until cheese is bubbling, about 20 minutes.
11. Serve with salsa, sour cream, hot sauce and Corona beer!

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