Fresh Corn Enchiladas
|Corn||1 1⁄2 Cup (24 tbs), cooked and drained (Fresh Or Frozen)|
|Canned whole green chiles||4 , rinsed and seeded|
|Ground pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Monterey jack cheese/Mild cheddar cheese||12 Ounce, well chilled|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Enchilada sauce||10 Ounce (1 Can)|
|Oil||2 Cup (32 tbs) (For Frying)|
1. Pre-heat the oven to 350Â°F.
2. With a knife or the metal blade of a food processor, chop the onions medium-fine,
3. Pat dry the chilies. With a knife or the metal blade of a food processor, chop them coarsely.
4. With a shredder or the shredding disc of a food processor, shred the Monterey Jack or Cheddar. Keep 1 1/2 cups of cheese aside for topping.
5. In a mixer bowl, process the remaining cheese along with the cottage cheese until smooth.
6. Take a long baking dish and butter or grease it.
7. Place a skillet over medium-high heat and heat oil.
8. Add the onions and sautÃ© them for 3-5 minutes, until soft and transparent.
9. Add the chilies and corn to the skillet and sautÃ© for 1-2 minutes more.
10. Add the salt, pepper, cumin, chili powder and cayenne and mix everything well. Take off the heat.
11. In a bowl, mix the cheese mixture with the corn mixture.
12. Take a shallow dish and pour the enchilada sauce on it.
13. Place a frying pan on medium heat and heat 1/8-inch oil.
14. Fry the tortillas until just softened, taking care not to make them crisp or they will not roll.
15. Place the tortillas on kitchen towels to dry, and sip them in the sauce.
16. Fill each tortilla with 1/3 cup of the corn filling, and roll up and arrange in a single layer in the baking dish.
17. Spoon the extra sauce on it, taking care to cover the edges of the tortillas
18. Top with the 1 Â½ cups reserved cheese.
19. In the oven, bake uncovered for 15-20 minutes, until hot.
20. Serve hot, garnished with coriander.