These enchiladas and corn are delicious! Sort of threw it together last minute and am super pleased. Served along with salad and chips and salsa. I first had a type of corn like this at our favorite little Mexican deli in town called Las Tortugas.
My uncle is visiting and both the boys enjoyed dinner and said "WHAT did you put on this corn? Really good!" I hope you enjoy it because it will be unlike the corn you are used to--but still wonderful!
MEXICAN CORN
4 ears of corn, shucked
Topping:
1/4 cup melted light butter
1/4 cup light mayonnaise (you can use fat-free but I hate it b/c it's too sweet)Juice of half a lime
1/2 cup grated Cotija cheese (or Parmesan)
1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. crushed red pepper (or cayenne pepper)
1/8 tsp. salt
For serving:
4 wedges lime (optional)
Preheat an outdoor grill for medium-high heat.
Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.
While the ears are grilling, mix the melted butter, mayonnaise, lime juice, grated cheese, and spices together. Now, you can choose to wait and not mix in the cheese (see next step).
Spread mixture on the grilled corn when complete. If you would rather have your cheese on top of the spread, sprinkle cheese after you have spread the mixture on the corn.
Serve each ear with a lime wedge.
CREAMY CHICKEN ENCHILADAS
2-3 chicken breasts, cooked and shredded
4 oz. 1/3 less fat cream cheese, softened (about room temperature)
1/2 cup grated Cojita or other white Mexican cheese that is grated
1 (14.5 oz) can Rotel (diced tomatoes and chilies), drained
1/2 cup Mexican cheese blend + more for sprinkling on top of enchiladas
2 cloves garlic, minced
1/3 cup cilantro, chopped
1 (15.5 oz) can chili beans, undrained
1 (16 oz) jar salsa (I LOVE Herdez brand-mild)
12 corn tortillas, approximately
Preheat oven to 350 degrees.
Set aside a 9X13 inch pan or two 8X8 inch pans. I did not grease my pan and encountered no problems. But, I might suggest that you do (just in case).
In a bowl, gently mix all ingredients together. Fill each corn tortilla with a small amount of mixture and roll up. Place seam side down in the pan (I prefer to do two 8X8 dishes and freeze one of them for later use).
Evenly spread the salsa over the top(s) of the corn enchiladas and cover with a small amount of cheese (your choice on how much cheese--especially depending on the results of your cholesterol labwork).
Bake until enchiladas are bubbly, hot, and cheese has melted. Sprinkle with more chopped cilantro, if desired.
One 8X8 inch pan should serve 4-6 people depending on how many sides you have. A 9X13 inch pan should probably serve 10 people with 2-3 different sides.
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