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Sweet Corn and Jalapeno Enchiladas

Stefanie of Sarcastic Cooking
  • 55 minutes
  • Serves 6

INGREDIENTS

1

Cilantro, Fresh

1/4 cup

Corn puree

1

Garlic clove

1

Jalapeno

1 lb

Sweet corn, frozen and thawed kernels

1/2

Vidalia onion, small

1/2 tsp

Black pepper

1 tbsp

Chili powder

1/3 cup

Cornmeal, fine

1 pinch

Red pepper flakes

1 tsp

Salt

2 tbsp

Olive oil

6

Flour tortillas

3/4 cup

Mexican cheese blend

2 tbsp

Sour cream/greek yogurt

1/4 cup

Vegetable stock/chicken stock/ light beer

1 cup

Water