Monday, March 21, 2011

Enchiladas with Creamy Roasted Corn Sauce

Cheesy on the inside and corny on the outside, just like me!* Base recipe here, but it's weirdly hard to follow, sooooo:

For the (really really freaking tasty) sauce:
1 32-oz bag frozen corn
1/2 TB butter & a squirt of honey
4 large cloves garlic - don't peel yet!
1 cup milk
1/2 tsp cayenne

For the enchiladas:
14 corn tortillas
1 10-oz bag spinach
1 white onion
2 portobello caps
butter, salt
14 corn tortillas + grated cheese (sharp cheddar... salty white... many could work).

Start w/the sauce. Put the butter, corn & honey in a deep skillet w/a tight-fitting lid. Crank the heat up high to melt out the water & toast the corn, gripping the skillet with potholders to give an occasional good shake so it doesn't stick to the sides. Toast it till at least some of it is golden-brown.

Meanwhile, bake your 4 cloves of garlic till soft (I always do this in the toaster). You could also put them in with the corn, but that seems messy.

When corn's done, put 1/2 of it in the blender. Peel the garlic and add that too. Add rest of sauce ingredients. Puree. Adjust flavor. Mix in the rest of the corn. Try not to eat with spoon while making the enchiladas.

Next, slice up your onion and your portobellos., the thinner the better. Brown the onion in butter, add mushrooms. When they're cooked, put the spinach atop to melt it down. Salt the mixture a little.

Finally, the assembly line: On each tortilla, put a line of cheese down the middle. (I had some sharp cheddar and some grated parmesan, and I liked both). Spoon just a leetle of the filling mixture on top. Fold, and nestle all of 'em together in a greased 9x13 glass baking dish. Cover with the corn sauce. Tortillas will probably crack some. No biggie, it'll all be delicious in the end.

Bake at 350 covered with foil for 25 minutes, then without the foil for another 5. Unless you're feeding an army, this will lead to many leftover lunch portions.

*I'm so braindead that the whole time I was cooking these, I was singing a little ditty in my head to the tune of Frere Jacques, like this: "EnchiLAdas, EnchiLAdas, I'll eat you! I'll eat you!" So please, don't judge me by my commentary. Just by my enchiladas.


  1. Minus the mushrooms, these sound fab.

  2. Hej from Sweden. I tried your corn sauce and replaced the milk with coconut cream to avoid dairy. Delicious!!!!!