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Charred Hatch Chile and Corn Enchiladas

Adrianna Adarme
  • minutes
  • Serves 8 to 10

INGREDIENTS

1

Cilantro

2

fresh ears Corn

1/2 tsp

Garlic powder

2

Hatch chiles

1

Lime

2 tbsp

Red onion

1 tsp

Cumin

8

Corn or flour tortillas

1 1/2 cups

Pepper jack cheese

5 oz

Queso fresco

1 3/4

Enchilada sauce