These have been a hit every time I have prepared them. They are wonderfully rich and creamy and yet very healthy and not fattening. They have often been featured on the menu in restaurants for which I have consulted.
- 2 ears corn grilled Mexican-style (see below), or 1 10-ounce package frozen corn kernels, browned in a heavy, seasoned skillet
- 1 cup evaporated skim milk
- 3 cloves garlic, minced
- Nonstick oil spray
- 8 corn tortillas, warmed
- 1 15-ounce can spinach, without salt, well drained
- ½ cup onion, chopped
- 1 cup grated low-fat Monterey Jack cheese
- 2 large ears fresh, sweet corn
- 1 teaspoon vegetable or olive oil
To Make the Grilled Corn:
Preheat the cooking surface. Husk the corn and remove the silk. Lightly oil each ear, then place on the grill and cook until the kernels, when pierced, are firm and not milky. The outside edges of the kernels should be a bit blackened.
To Make the Enchiladas:
Cut the grilled corn from the cob, or cook frozen corn until browned. In a blender, combine the milk, garlic, and corn. Process until smooth. Transfer to a shallow plate.
Preheat the oven to 400 degrees F. Lightly spray an 8 x 8-inch baking dish with nonstick oil spray. Dip each warm tortilla in the corn mixture. Place on a flat surface and sprinkle with one-eighth of the spinach, onion and cheese, reserving some cheese for garnish.
Roll, then place seam-side down in the baking dish. Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada.
Sprinkle with the reserved cheese Bake for 10 minutes, or until bubbly.
Protein: 21 g
Carbohydrates: 47 g
Fiber: 7 g
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 23 mg
Sodium: 413 mg