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Sweet Corn and Jalapeno Enchiladas
Ingredients
  • 1 lb frozen and thawed sweet corn kernels
  • 1 cup water
  • 2 tablespoons olive oil
  • ½ small Vidalia onion, diced
  • 1 jalapeno, seeded and diced
  • 1 garlic clove, grated
  • Pinch of crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ⅓ cup 1 tablespoon fine cornmeal
  • ¾ cup shredded Mexican cheese blend
  • 6 flour tortillas
  • Fresh chopped cilantro
  • subheading: For the Enchilada Sauce:
  • ¼ cup corn puree
  • 2 tablespoons sour cream/Greek yogurt
  • ¼ cup vegetable stock/chicken stock/ light beer
  • 1 tablespoon chili powder
Steps
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