Fresh Corn Enchiladas Recipe

Ingredients:

• 6 Corn Tortillas
• Mexican Tomato Sauce
• oil for deep-frying

To be mixed into a stuffing

• 1 cup boiled sweet corn
• 100 gms grated paneer (cottage cheese)
• 50 gms grated cooking cheese
• 1 green chilli,chopped
• 1 tbsp chopped coriander (dhania)
• 1 tomato,without the pulp
• salt to taste
• 2 tbsp grated cooking cheese

For the garnish

• fresh cream
• lemon juice
• spring onions

Method:

Deep Fry tortillas lightly in oil.
Mexican tomato sauce in the bottom of a baking dish Pour 1/3rd.
Fill each tortilla with a little stuffing.
Arrange each tortilla seam down, in sauce, arranged side by side in baking dish. The tops of tortillas with remaining sauce evenly damp.
Sprinkle more cheese Enchiladas. 200 ° C (400 ° F) to bake in a hot oven for 15 minutes.

How to serve

Put the lettuce in the center of a serving plate. Keep on top of an enchilada.
Spoon a little cream mixed with lemon juice. Around with spring onions and serve.
Repeat for remaining enchiladas.