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Grilled Corn Summer Enchiladas

Jessica, How Sweet Eats
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Cilantro, fresh

1 cup

Corn, kernels

1/2 tsp

Garlic powder

1 tsp

Onion powder

1

Red onion

1

Zucchini, small

1 1/2 cups

Chicken stock, low-sodium

2 tbsp

Tomato paste

15 oz

Tomato sauce

1/8 tsp

Cayenne pepper

2 tbsp

Chili powder

2 tbsp

Flour

1/4 tsp

Paprika, smoked

1/4 tsp

Pepper

1/4 tsp

Salt

1 tsp

Salt, coarse

1 1/2 tbsp

Sugar

3/4 cup

Apple cider vinegar

2 tbsp

Olive oil

1 tsp

Cumin

10

(4-inch) corn tortillas, small

1/4 cup

Cotija cheese

2 cups

Monterey jack cheese

1/2 cup

Water