Fresh Corn Enchiladas
|Salad oil||1 Cup (16 tbs) (For Frying)|
|Enchilada sauce/Bout 1 cup mexican red chili sauce||1 Can (10 oz)|
|Fresh corn filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Jack cheese||8 Ounce, shredded (2 Cup)|
|Finely shredded iceberg lettuce||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Minced fresh coriander||1⁄3 Cup (5.33 tbs) (Cilantro)|
Fry tortillas in oil.
Pour about 1/3 of the enchilada sauce in the bottom of a 9 by 13-inch baking dish.
Spoon about 1/3 cup of fresh corn filling down center of each tortilla, rolling to enclose.
Set enchiladas seam-side down in sauce, arranging side by side in dish.
Moisten tops of enchiladas evenly with remaining sauce.
Distribute cheese evenly over enchiladas. (Cover and chill, if made ahead.) Bake, uncovered, in a 375° oven for 20 minutes or until bubbling (if chilled bake 30 minutes, covered for the first 15 minutes).