October 1, 2013

green chili corn and red pepper enchiladas

David is always brainstorming ideas for restaurants that I should open and it usually involves Mexican food. Neither of us have any Hispanic heritage in our blood but we have both spent our entire lives in cities with a large Hispanic population - therefore, amazing Mexican food. I can pretty confidently say that the best thing I make are these green chili corn and red pepper enchiladas. I used to put chicken in them but I have recently left it out and no one seems to mind. If you want to use chicken, leftover chicken breasts or a rotisserie chicken are especially great for this. Try it! I can almost guarantee you won't be disappointed!
5 ears white corn, cooked* with kernels removed (or 2 cups frozen sweet white corn)
1 red bell pepper, small dice
1 medium onion, small dice
1 small can diced green chilies
1 Tablespoon olive oil
2 Tablespoons butter
1 (28 ounce) can Las Palmas green chili enchilada sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 teaspoons kosher salt
1/2 teaspoon black pepper
18-20 corn tortillas
2 cups shredded Monterey Jack cheese

Preheat a large skillet over medium high heat and add olive oil and butter until butter is melted and starting to sizzle. Add chopped bell pepper and onion and saute until softened (about 5 minutes). Stir in corn and saute another 3-5 minutes. Add green chilies, chili powder, cumin, salt and pepper and cook until heated through. Stir in 1/4 cup of the green chili enchilada sauce and remove from heat.

Heat corn tortillas in a small pan until pliable (or you can wrap in a damp paper towel and microwave for 30 seconds).

Preheat oven to 350 and put 1/4 cup of the enchilada sauce on the bottom of a 9x13" casserole pan. Swirl or spread to coat the bottom of the pan evenly with the sauce. Scoop a couple of large spoonfuls of corn filling into a corn tortilla and roll up tightly. Continue until the whole pan is full.

Pour the rest of the enchilada sauce on top of the tortillas and spread evenly. Sprinkle the top with the Monterey Jack cheese and cover loosely with foil (I like to make a small tent in the middle). Bake for 30 minutes. Remove the foil and turn oven to broil and let the cheese melt and get browned for about 5 minutes (it depends on your oven but we like our cheese a little crispy - you can not do this step but just remove the foil for the last 10 minutes).

Let sit for 10 minutes before serving with sour cream, salsa, tomatoes and a green salad with cilantro.

*if you're using fresh corn, put a big pot of water on to boil and then cook the shucked corn for 3 minutes. Drain and let cool slightly before cutting off kernels with a sharp knife.


  1. I shouldn't have read this post while being this starving. I'm seriously ready to wake a sleeping baby (who does that?!?!) and go get stuff to make these!!!!!!!! Drooling.

  2. These were so good!!! I made them last night - seriously my new fave. Thanks, Liz!


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