Corn Enchiladas, bring a taste of Mexico to your dining table!
Recipe Link : https://www.tarladalal.com/Corn-Enchiladas-2445r

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Corn Enchiladas

Bring home the flavours of Mexico, with these authentic Corn Enchiladas. Soft and succulent pancakes are stuffed with a luscious mixture of corn and veggies in white sauce. Bathed in a chunky sauce of tomatoes, onions and spring onions, these Corn Enchiladas are all set to be baked with a topping of grated cheese. You will love the cheesy layer, which gives way to creamy, tangy enchiladas that will excite your taste buds and satiate your tummy! Corn Enchiladas are satiating on its own but if you wish team it up with a bowl of Tomato, Cabbage and Bean Soup or Mexican Rice for a complete meal feel.

Preparation Time: 30 minutes.
Cooking Time: 18 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking Time: 20 minutes.

For the pancakes
½ cup plain flour (maida)
Salt to taste
3 tsp melted butter for greasing and cooking

For the corn filling
1 cup cooked sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
½ cup finely chopped onions
½ cup finely chopped capsicum
2 tsp dry red chilli flakes
1 cup thick white sauce
Salt to taste

For the tomato sauce
2 cups roughly chopped tomatoes
½ cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tbsp oil
¼ cup finely chopped spring onions whites and greens
1 tsp dry red chilli flakes
½ tsp chilli powder
1 tbsp sugar
Salt to taste

Other ingredients
6 tbsp grated processed cheese

For the topping
½ cup grated processed cheese

For the pancakes
1. Combine the plain flour, salt and ¾ cup of water in a deep bowl, whisk well until no lumps remain.
2. Grease a 125 mm. (5") diameter non-stick pan with ¼ tsp of melted butter.
3. Pour a ladleful of the batter, tilt the pan around quickly so that the batter coats the pan evenly. Spread ¼ tsp of melted butter evenly over it and cook it for 30 seconds.
4. When the sides starts to peel off, turn the pancake around and cook the other side for another 30 seconds.
5. Repeat steps 2 to 4 to make 5 more pancakes. Keep aside.

For the corn filling
1. Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 2 minutes.
2. Add the capsicum and sauté on a medium flame for 2 minutes.
3. Add the chilli flakes and corn and sauté on a medium flame for 1 minute.
4. Add the white sauce and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the tomato sauce
1. Combine the tomatoes, onions and garlic in a mixer and blend till smooth without using any water. Keep aside.
2. Heat the oil in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 30 seconds.
3. Add all the other ingredients, including the tomato-onion mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

How to proceed
1. Divide the stuffing into 6 equal portions. Keep aside.
2. Place a pancake on a clean, dry surface, put a portion of the corn stuffing in the centre, sprinkle 1 tbsp of cheese evenly over it and fold one side over the other to make a roll.
3. Repeat step 2 to make 5 more stuffed pancakes.
4. Pour ¼ cup of the prepared tomato sauce in a baking dish and spread it evenly. Place the stuffed pancakes on it.
5. Pour all the remaining tomato sauce evenly over it. Finally sprinkle the cheese over it.
6. Bake in a pre-heated oven at 200°C (400°F) for 15 minutes.
Serve immediately.