Enchiladas

Categories: Mexican foods

Ingredients

• 2 cups any shredded cooked meat
• 1 1/3 cups frozen corn, thawed
• 1 1/2 ups grated pepper jack cheese, divided
• 1 1/2 cups grated cheddar cheese, divided
• 1/2 tsp. cumin seed
• 8 to 10 (6-inch) corn or flour tortillas
• 1 to 1 1/2 cups jarred or homemade enchilada sauce (see my recipe for this)
• 1/4 cup chopped fresh cilantro

Directions

1. Heat oven to 400 degrees. Lightly coat a 7x 11 or 9 × 13-inch baking dish with nonstick

2. stray.

3. In a large bowl, combine the meat, corn, 1 cup of the cheese and cumin and mix well.
4. Spoon the mixture onto the tortillas and roll. Place seam-side down in the prepared baking dish.
5. Top with enchilada sauce and sprinkle with the remaining cheese. (Enchiladas can be covered with foil and refrigerated for up to 24 hours at this point or covered with plastic wrap and foil and frozen for one month.) Bake until heated through and beginning to brown, 15 to 20 minutes. Sprinkle with the cilantro and serve.

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