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CHEESY CORN ENCHILADAS

Ingredients:

8 corn tortillas (6”)
1 Tbsp olive oil
½ cup onion, finely chopped
2 garlic cloves, finely chopped
1 ½ cups corn (canned, fresh or frozen)
½ cup milk
2 cups colby jack cheese, grated
1 can enchilada sauce (10 oz)

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Preheat oven to 350 degrees.  Spray a rectangular baking dish with cooking spray. 

Spray small skillet with cooking spray.  Lightly heat the tortillas on both sides until softened.  

Heat olive oil in a medium skillet and sauté onions and garlic for 5 minutes.  Stir in corn and milk.  Cook for about 10 minutes, stirring often. 

Set aside 1 cup of cheese. 

In the middle of each tortilla, spoon an even amount of corn mixture then sprinkle with cheese (split 1 ½ cups cheese between the tortillas).  Roll each tortilla and place seam side down in the baking dish. 

Pour enchilada sauce on top then sprinkle with remaining ½ cup cheese. 

Bake about 20 minutes, until bubbly.


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