Enchiladas

Name: Enchiladas
Yield: serves 4 to 6
Ingredients: 1 onion; 2 tablespoons butter; 3 cups frozen corn kernels; 1 teaspoon ground cumin; 1 cup sour cream; 1 (4-ounce) can chopped green chiles; 2 cups mixed grated Cheddar and Jack cheeses; 2 cups salsa; 12 corn tortillas

December 14, 2011

Enchiladas are perfect for a large group because they can be made ahead of time and then baked just before dinnertime. They’re very versatile and can be filled with all sorts of vegetables, but this version with corn and green chiles is one of my favorites.

Recipe notes

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