How to make casserole cheese and corn enchiladas

Print this recipe
Enchiladas have never been so easy. All you need is 5 ingredients.
Cooktop Cove 
Advertisement
Cheese and corn enchilada casserole
4
15 minutes
45 minutes
1 hour
2½ cups cheddar
2 cups corn kernels (fresh or frozen)
12 corn tortillas
1 10oz can red enchilada sauce
1 teaspoon dried oregano
Preheat oven to 375°F
In a bowl mix together 2 cups of cheddar and corn.
Spread 2-3 teaspoons of the enchilada sauce on the bottom of a baking dish.
Add about ¼ cup of the corn mixture to each tortilla then roll like an egg roll.
Line up tortilla rolls in baking dish with seam side down. Evenly pour enchilada sauce on top. Be sure all the tortillas are coated. Sprinkle with remain ½c cup cheddar.
Cover and bake for 30 minutes.
Remove cover and allow to bake for another 15 minutes until cheese is melted and golden brown.
Tip: Try serving with sour cream, cilantro and shredded lettuce for an extra kick
Advertisement
Resources
Print this recipe

There's nothing more satisfying than comfort food. Chicken pot pie is an absolute classic, and the recipe below is the best. Imagine a warm, rich filling and a bit of flaky pastry with every bite. It's best to eat this hot out of the oven!
March 26   ·  
Advertisement
Comfort food lovers, rejoice.
March 25   ·  
Chicken casseroles are a go-to staple for weeknight dinners.
March 25   ·  
Slow cookers aren't just great for no-hassle dinner. This dessert is as easy and delicious as they come.
March 24   ·  
March 20   ·  
March 23   ·  
 
Recommended
Advertisement