Fresh Corn Enchiladas
by Tarla Dalal

These authentic Fresh Corn Enchiladas bring a taste of Mexico to your dining table! Here, soft flour pancakes are loaded with a scrumptious filling of juicy sweet corn and crunchy veggies in creamy white sauce.

The stuffed pancakes are then bathed in a freshly-made chunky tomato sauce, topped with loads of cheese, and baked to perfection.

Layer after layer, the Fresh Corn Enchiladas reveal exciting surprises, delighting the diners! It is resplendent with several flavours ranging from tanginess to creaminess, and many exciting textures ranging from the crunch of veggies to the succulence of the pancakes.

The Fresh Corn Enchiladas are very filling and can be had as a one-dish meal , but you can combine it with a bowl of soup and Mexican Rice to make it a more elaborate meal.

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Fresh Corn Enchiladas recipe - How to make Fresh Corn Enchiladas

For The Pancakes
1/2 cup plain flour (maida)
salt to taste
melted butter and cooking

For The Corn Filling
1 cup cooked sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 cup finely chopped capsicum
2 tsp dry red chilli flakes (paprika)
1 cup thick white sauce
salt to taste

For The Tomato Sauce
2 cups roughly chopped tomatoes
1/2 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tsp dry red chilli flakes (paprika)
1/4 cup finely chopped spring onions whites and greens
1 tbsp oil
1/2 tsp chilli powder
salt to taste
1 tbsp sugar

Other Ingredients
6 tbsp grated processed cheese

For The Topping
1/2 cup grated processed cheese

Method
For the pancakes

Combine the plain flour, salt and ¾ cup of water in a deep bowl, whisk well until no lumps remain.
Grease a 125 mm. (5") diameter non-stick pan with melted butter.
Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly.
When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds using a little melted butter.
Repeat steps 2 to 4 to make 5 more pancakes. Keep aside.

For the corn filling

Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
Add the capsicum and sauté on a medium flame for 2 minutes.
Add the chilli flakes and corn and sauté on a medium flame for 1 minute.
Add the white sauce and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the tomato sauce

Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside.
Heat the oil in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 30 seconds.
Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to proceed

Divide the stuffing into 6 equal portions. Keep aside.
Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre , sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll.
Repeat step 2 to stuff 5 more pancakes.
Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it.
Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it.
Bake in a pre-heated oven at 200°c(400°f) for 15 minutes.
Serve immediately.

Nutrient values per serving

Energy	651 cal
Protein	16.4 g
Carbohydrates	52.2 g
Fiber	2.8 g
Fat	39.9 g
Cholesterol	99.5 mg
Vitamin A	1423.7 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.2 mg
Vitamin B3	1.5 mg
Vitamin C	49.2 mg
Folic Acid	39.1 mcg
Calcium	461.4 mg
Iron	2.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	526.5 mg
Potassium	359.9 mg
Zinc	0.5 mg