Hearty comfort meets healthy eating in this delicious Mexican inspired recipe.
- Preheat oven to 180°C. Use a small sharp knife to cut down the length of the corn cob close to the core to remove kernels.
- Heat oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 3-4 minutes or until soft. Add the tomato and corn and cook, stirring, for 3-4 minutes or until corn is tender. Add chillies and tomato paste and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.
- Place tortillas on a clean surface. Divide corn mixture among tortillas and roll up firmly to enclose filling. Place tortillas, seam-side down, in the base of a 16 x 25cm (base measurement) ovenproof baking dish. Top with peppers and sprinkle with cheese. Bake in oven for 8-10 minutes or until cheese melts and tortillas are heated through. Remove from oven.
- Divide the capsicum & corn enchiladas among serving plates and serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set