Roasted Corn Enchiladas

Baked Roasted Corn, Mushroom, and Arugula Enchilada with Creamy Salsa Verde Sauce (Photo Credit: Adroit Ideals)

Enchiladas are a simple staple on my weeknight dinner list. Just grab a flour or corn tortilla, and wrap it around a wonderful filling, top with sauce, bake, and you have a quick meal. My Roasted Corn Enchiladas with Creamy Salsa Verde Sauce are easy to make and chock full of veggies.

Baked Roasted Corn, Mushroom, and Arugula Enchilada with Creamy Salsa Verde Sauce  (Photo Credit: Adroit Ideals)
Baked Roasted Corn, Mushroom, and Arugula Enchilada with Creamy Salsa Verde Sauce (Photo Credit: Adroit Ideals)

Roasted vegetables are a hallmark of summer. Along with the usual grilling of meats, roasting an ear of corn makes your summer golden. You can use that roasted corn, removed from the cob, of course, in these roasted corn enchiladas. In addition to the roasted corn, I use mushrooms, arugula, and cheese in the filling. It’s all topped with an easy-to-make creamy green chile sauce.

How to start? Set aside two burrito-sized flour tortillas. Then, saute some shallots, mushrooms, and your roasted corn in some butter in a non-stick skillet. Trader Joe’s and Whole Foods Markets carry frozen roasted corn if you prefer to purchase it rather than roast it yourself.

Saute the shallots, mushrooms, and roasted corn into a savory filling  (Photo Credit: Adroit Ideals)
Saute the shallots, mushrooms, and roasted corn into a savory filling (Photo Credit: Adroit Ideals)

Chop some arugula leaves for the filling.

Chopped Arugula  (Photo Credit: Adroit Ideals)
Chopped Arugula (Photo Credit: Adroit Ideals)

In the center of the flour tortillas, add the roasted corn mixture along with some shredded cheese

Roasted corn filling over shredded cheese  (Photo Credit: Adroit Ideals)
Roasted corn filling over shredded cheese (Photo Credit: Adroit Ideals)

and some chopped arugula leaves.

Add the chopped arugula  (Photo Credit: Adroit Ideals)
Add the chopped arugula (Photo Credit: Adroit Ideals)

The creamy salsa verde sauce is made from Trader Joe’s Salsa Verde, heavy cream, and vegetable stock. Stir it together in a bowl and use some sauce to blanket the baking dish.

Trader Joe's Salsa Verde is a versatile salsa (Photo Credit: Adroit Ideals)
Trader Joe’s Salsa Verde is a versatile salsa (Photo Credit: Adroit Ideals)
Creamy Salsa Verde Sauce blankets the baking dish  (Photo Credit: Adroit Ideals)
Creamy Salsa Verde Sauce blankets the baking dish (Photo Credit: Adroit Ideals)

Roll up the tortillas, and top with the creamy salsa verde sauce.

Spoon the creamy salsa verde sauce over the enchilada  (Photo Credit: Adroit Ideals)
Spoon the creamy salsa verde sauce over the enchilada (Photo Credit: Adroit Ideals)

Top the enchiladas with a bit more shredded cheese.

Top the enchilada with more shredded cheese  (Photo Credit: Adroit Ideals)
Top the enchilada with more shredded cheese (Photo Credit: Adroit Ideals)

And bake until the enchiladas are bubbling! (I’m showing only one baking dish in the photo as I like to bake the enchiladas in individual baking dishes.)

Bake the roasted corn enchilada until the cheese has browned and the creamy salsa verde sauce is bubbling  (Photo Credit: Adroit Ideals)
Bake the roasted corn enchilada until the cheese has browned and the creamy salsa verde sauce is bubbling (Photo Credit: Adroit Ideals)

Plate, and enjoy!

Grab your fork and dig into this Roasted Corn, Mushroom and Arugula Enchilada.   (Photo Credit: Adroit Ideals)
Grab your fork and dig into this Roasted Corn, Mushroom and Arugula Enchilada. (Photo Credit: Adroit Ideals)

++++++

From the kitchen of A Food Lover’s Delight….

Roasted Corn Enchiladas with Creamy Salsa Verde Sauce

Ingredients:

1 jar Trader Joe’s Salsa Verde
1/4 c heavy cream or milk
1/2 c vegetable broth/stock
2 burrito-sized flour tortillas
1 T butter
1/4 c chopped shallot
1/2 c sliced mushrooms
1 c roasted corn (Trader Joe’s carries frozen roasted corn)
1 t Mexican oregano
1 c chopped fresh arugula
1 c Mexican blend shredded cheese (or use shredded Monterey Jack cheese), reserving 1/4 c for topping the enchiladas

Method:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Spray a baking dish with cooking spray.
3. In a bowl, stir together the salsa verde, cream or milk, and vegetable stock. Set aside.
4. In a non-stick skillet over medium low heat, melt the butter.
5. When the butter has melted, saute the shallots until they are translucent. Add the mushrooms, corn, and Mexican oregano and cook until the mushrooms have softened, stirring. Remove the pan from the heat.
6. Place the two flour tortillas on a cutting board. Sprinkle some of the cheese down the middle of each tortilla.
7. Top the cheese with the roasted corn mixture.
8. Add the chopped arugula, and fold the tortillas’ sides over their filling.
9. Ladle some creamy salsa verde sauce into the bottom of the baking dish to cover it.
10. Place the filled tortillas into the baking dish.
11. Top with the remaining sauce and the reserved shredded cheese.
12. Bake for 10 – 15 minutes until the enchiladas are bubbling and slightly browned.
13. Remove the enchiladas from the oven to cool a bit in the baking dish.
14. Using two spatulas, and lifting each enchilada underneath from both sides, slide the enchiladas onto serving plates, spooning a little bit of sauce around them, and enjoy!

Serves 2. Top with sour cream or Mexican crema. Serve with a side of refried beans.

Variations: Add chopped chicken for a meaty dish. Substitute chicken stock for the vegetable stock. You could use fresh spinach instead of arugula. Add some diced zucchini when cooking the roasted corn mixture. Add a few dabs of cream cheese for even more decadence. To lighten this dish, omit the shredded cheese from the filling and topping and the heavy cream from the sauce. Use more vegetable stock in the sauce, or just use water to thin the salsa verde.

Creamy Salsa Verde Sauce smothers a Roasted Corn, Mushroom and Arugula Enchilada (Photo Credit: Adroit Ideals)
Creamy Salsa Verde Sauce smothers a Roasted Corn, Mushroom and Arugula Enchilada (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2014)

Print Friendly, PDF & Email

D'Artagnan: Premium Meat, Game & Poultry. Buy Now!

Stonewall Kitchen, LLC

About The Food Lover 321 Articles

A Food Lover and Owner of this Site

Be the first to comment