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Corn Enchiladas

 

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corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with 32 images.

sweet corn vegetarian enchiladas is a way to bring home the flavours of Mexico. All the ingredients to make corn enchiladas are easily available in India. Learn how to make easy cheesy enchiladas.

In sweet corn vegetarian enchiladas, soft and succulent pancakes are stuffed with a luscious mixture of corn and veggies in white sauce. Bathed in a chunky sauce of tomatoes, onions and spring onions, easy cheesy enchiladas are all set to be baked with a topping of grated cheese.

You will love the cheesy layer in Mexican corn and cheese enchiladas, which gives way to creamy, tangy enchiladas that will excite your taste buds and satiate your tummy!

To make corn enchiladas, first make the pancakes. For that combine the maida, salt and water and make batter. Make 5" pancakes in a small pan. Then make the corn filling. For that heat the oil and saute onions and garlic for 2 minutes. Then saute capsicum followed by corn and chilli flakes. Finally add the white sauce and salt and cook for 2 minutes. Next make tomato sauce. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside. Heat the oil and sauté the spring onion whites and greens and 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. Finally assemble the dish. 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. Make 5 more stuffed 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 at 200°C for 15 minutes. Serve immediately.

Corn Enchiladas are satiating on its own but if you wish team it up with a bowl of Tomato, Cabbage and Bean Soup or Mexican Rice for a complete meal feel.

Tips for corn enchiladas. 1. The pancakes cook very quickly as they are thin, so keep a close watch while cooking. 2. In the corn filling, after adding white sauce stir continuously to avoid lump formation. 3. Use processed cheese and not mozzarella cheese for this recipe. 4. You can keep the filling and sauce ready, but make the pancakes, assemble it and finally bake it just before serving and serve it immediately to enjoy its flavour and texture.

Enjoy corn enchiladas recipe | sweet corn vegetarian enchiladas | Mexican corn and cheese enchiladas | easy cheesy enchiladas | with step by step photos and video below

Corn Enchiladas recipe - How to make Corn Enchiladas

Tags

Mexican Main DishRaksha - BandhanTeachers DayOvenIndian, Mexican, Lebanese

Preparation Time:    Cooking Time:    Baking Time:  20 minutes   Baking Temperature:  200°C (400°F)   Total Time:    Makes 4 servings

Ingredients


For The Pancakes
1/2 cup plain flour (maida)
salt to taste
3 tsp melted butter for greasing 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 tbsp oil
1/4 cup finely chopped spring onions whites and greens
1 tsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
1 tbsp sugar
salt to taste

Other Ingredients For Corn Enchiladas
6 tbsp grated processed cheese

For The Topping
1/2 cup grated processed cheese

Method
For the pancakes
    For the pancakes
  1. Combine the plain flour, salt and ¾ cup of water in a deep bowl, whisk well until no lumps remain.
  2. Grease a 125 mm. (5") diameter non-stick pan with ¼ tsp of melted butter.
  3. Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly. Spread ¼ tsp of melted butter evenly over it and cook it for 30 seconds.
  4. When the sides starts to peel off, turn the pancake around and cook the other side for another 30 seconds.
  5. Repeat steps 2 to 4 to make 5 more pancakes. Keep aside.

For the corn filling
    For the corn filling
  1. Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
  2. Add the capsicum and sauté on a medium flame for 2 minutes.
  3. Add the chilli flakes and corn and sauté on a medium flame for 1 minute.
  4. 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
    For the tomato sauce
  1. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside.
  2. 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.
  3. 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
    How to proceed
  1. To make {span class="bold1"}corn enchiladas{/span}, divide the stuffing into 6 equal portions. Keep aside.
  2. 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.
  3. Repeat step 2 to make 5 more stuffed pancakes.
  4. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it.
  5. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it.
  6. Bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
  7. Serve the {span class="bold1"}corn enchiladas{/span} immediately.

Corn Enchiladas Video by Tarla Dalal

Corn Enchiladas recipe with step by step photos

Like Corn Enchiladas
  1. Enchilada is a famous mexican savoury dish, we have made corn enchiladas. Soft crepe filled with tast mixture of corn and vegetables in white sauce and then it is baked with a sauce on top and to make it even tasty we have added cheese. If you like enchiladas given below are some recipes that you surely should try :

For The Pancakes
  1. For preparing the pancake batter for Enchiladas, in a deep bowl take refined flour.
  2. Add salt and ¾ cup of water.
  3. Whisk well until no lumps remain and the pancake batter is ready.
  4. Grease a 125 mm. (5") diameter non-stick pan with melted butter.
  5. Pour a ladleful of the batter.
  6. Tilt the pan around quickly so that the batter coats the pan evenly.
  7. When the sides start to peel off, turn the pancake around.
  8. Cook the other side for 30 seconds using a little melted butter.
  9. Remove in a plate and keep aside.
  10. Repeat steps 5 to 9 to make 5 more pancakes. Keep aside.

For the corn filling
  1. For the Corn enchiladas filling, heat the oil in a broad non-stick pan. You can also make use of butter if you like
  2. Once the oil is moderately hot, add the garlic.
  3. Add onions.
  4. Sauté on a medium flame for 2 minutes or till the onions are soft and translucent.
  5. Add the capsicum. To make the stuffing more colorful, add some bell peppers.
  6. Sauté on a medium flame for 2 minutes.
  7. Add the chilli flakes. Add as per the spice level you prefer.
  8. Add corn. For this recipe, we have boiled the corn kernels in a microwave before adding.
  9. Sauté on a medium flame for 1 minute.
  10. Add the white sauce. Refer this recipe with detailed step by step photos to learn how to make White sauce.
  11. Add a little salt.
  12. Mix well & cook filling for corn enchiladas on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the tomato sauce
  1. For the tomato sauce of fresh corn enchiladas, transfer the tomatoes in a mixer jar.
  2. Add onions and garlic.
  3. Blend till smooth without using any water. Keep aside.
  4. Heat the oil in a broad non-stick pan.
  5. Once the oil is hot, add the spring onion whites.
  6. Also, add the greens and sauté on a medium flame for 30 seconds.
  7. Furthermore, add the tomato-onion mixture.
  8. Add red chilli flakes and chilli powder.
  9. Add salt and sugar.
  10. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to make fresh corn enchiladas
  1. To prepare the Mexican corn enchiladas, divide the stuffing into 6 equal portions. Keep aside.
  2. Place a pancake on a clean, dry surface.
  3. Put a portion of the corn stuffing in the centre.
  4. Sprinkle 1 tbsp of cheese evenly over it. Instead of processed cheese, you can make use of any other cheese variety like mozzarella, cheddar or feta.
  5. Fold one side over the other to make a roll.
  6. Repeat step 2 to 5 and make 5 more pancakes.
  7. Pour ¼ cup of prepared tomato sauce in a baking dish and spread it evenly.
  8. Place the stuffed pancakes on it.
  9. Pour all the remaining tomato sauce evenly over it.
  10. Finally sprinkle the cheese over it.
  11. Bake in a preheated oven at 200°c(400°f) for 15 minutes and our fresh corn enchiladas are ready.
  12. Serve the fresh corn enchiladas immediately.
Nutrient values per serving
Energy305 cal
Protein9.9 g
Carbohydrates31.1 g
Fiber2.8 g
Fat16.1 g
Cholesterol30.5 mg
Vitamin A578.3 mcg
Vitamin B10.3 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C48.2 mg
Folic Acid35.2 mcg
Calcium255.9 mg
Iron1.9 mg
Magnesium31.7 mg
Phosphorus201.2 mg
Sodium329.4 mg
Potassium266.2 mg
Zinc0.4 mg
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Reviews

Enchiladas
 on 01 Jan 11 01:19 PM
5

Typically mexican, hot and spicy! Loved the enchiladas!