Recipe We Love: Roasted Corn and Goat Cheese Enchiladas

August 16, 2009

Below is a recipe that’s one of our favs and fairly easy to make. A perfect summer dish that has great flavor and saves well. Pick up some fresh corn from the farmer’s market and get cooking!

  • 1 medium white onion finely chopped
  • 1 tablespoon butter
  • 1-1/2 cups fresh corn kernels
  • 2 fresh Anaheim chilies seeded and chopped
  • 2 tablespoons water
  • 1/4 teaspoon ground cumin
  • 1/2 cup sour cream
  • 1/2 cup crumbled mild goat cheese
  • 1/4 teaspoon freshly ground pepper
  • For enchiladas:
  • 1/4 cup vegetable oil
  • 8 corn tortillas
  • 20 ounce can mild enchilada sauce
  • 1/2 cup shredded pepper jack cheese
  • Sour cream
  • Chopped fresh cilantro


  1. Sauté onion in butter in a saucepan until translucent then stir in corn, chilies, water and cumin.
  2. Simmer covered for 5 minutes.
  3. Remove cover and simmer until liquid evaporates stirring occasionally.
  4. Remove from heat and stir in sour cream, goat cheese and black pepper.
  5. Preheat oven to 375 then heat oil in skillet and add tortillas one at a time.
  6. Fry 10 seconds per side then blot excess oil off with paper towels.
  7. Spread 1/3 cup enchilada sauce in bottom of a rectangular baking dish.
  8. Fill each tortilla with 1/3 cup cheese filling and roll to enclose filling.
  9. Arrange seam side down in baking dish then pour remaining enchilada sauce over top.
  10. Sprinkle with pepper jack cheese then bake uncovered for 20 minutes.
  11. Top with sour cream and cilantro then serve immediately.

comments +

  1. I was looking for a new food recipe to try and never thought to find actually something orginial and good tasting so fast. Cooked this yesterday and I must say it was quite delicious.

    Anyways thanks for that. 🙂

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