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Corn and Cheese Enchiladas
Ingredients
  • 8 6-inch corn tortillas
  • 1 tablespoon vegetable oil
  • 5 scallions, white and light green parts, chopped
  • 2 garlic cloves, finely chopped
  • 1 ½ cups fresh corn kernels (from 2 medium ears)
  • ½ cup whole milk
  • Salt
  • 2 cups grated pepper Jack
  • 1 10-oz. can enchilada sauce
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