Corn & Cheddar Enchiladas with Sweet Pepper Salsa

By LaurenCocch16

Ingredients

• 8 flour tortillas
• 2 cloves garlic, diced and smashed into a paste
• 1/2 cup jasmine rice
• 2 ears of corn, kernels removed
• 6 oz cheddar cheese, grated
• 1 lime, halved crosswise
• 6 oz sweet peppers, small diced
• 1 poblano pepper, small diced (wash thoroughly afterwards)
• 1 vidalia onion, small diced
• 1 bunch cilantro, roughly chopped
• 2 Tbsp tomato paste
• 1/2 cup sour cream

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 475. In small pot, combine rice, big pinch of salt and 1 cup water. Heat to boiling on high. Once boiling, cover and reduce heat to low. Cook 12-14 minutes, until water is absorbed and rice is tender. Turn off heat and fluff with fork.

2. While rice cooks, in large pan heat 1 Tbsp olive oil. Add corn. Cook without stirring 2-3 minutes until lightly browned. Season with salt & pepper. Add half of onion, 3/4 of garlic paste and as much of the poblano pepper as you like. Season with salt & pepper. Cook 4-6 minutes until lightly browned and slightly softened. Add tomato paste, cook 1-2 minutes until dark red and fragrant. Add 1/4 cup water; cook 1 minute until slightly thickened. Turn off heat; season with salt & pepper to taste.

3. To the pan of cooked vegetables, add the cooked rice, sour cream, half of cilantro, and juice of 1 lime half. Stir to combine. Season with salt & pepper.

4. Place tortillas on dry work surface. Evenly spread 1/2 cup of filling into bottom of 9x11" baking dish. Divide remaining filling among 8 tortillas; tightly roll up each tortilla. Transfer to baking dish in single layer, seam side down. Bake 10-12 minutes until lightly browned. Remove from oven and let stand 2 minutes.

5. While the enchiladas bake, in medium bowl, combine sweet peppers, remaining onion, juice of remaining lime half, and as much of garlic paste as you'd like. Season with salt & pepper. Just before serving, stir in remaining cilantro and drizzle of olive oil.

6. Top the baked enchiladas with salsa.