Corn Enchiladas

Preparation Time: 30 mins

Cooking Time: 45 mins

Servings: 6-8

Ingredients

• 1 can enchilada sauce
• ½ cup boiled yellow corn
• ½ cup red and green bell peppers
• ¼ cup sliced olives
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• 10 6inch flour tortillas
• 1½ cup shredded cheese
• 2-3 tsp oil
• Salt to taste

Method

Heat oven to 375°F.

Spray 13x9-inch baking dish with cooking spray / grease with oil. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.

In medium bowl,add 1 cup of the cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.

Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup cheese, reserved corn and cilantro.