Enchiladas with roasted corn

Enchiladas with roasted corn

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  • butter
  • 1 pound ground beef
  • 1 cup chopped mushrooms
  • 2 cloves garlic finely chopped
  • 3 tablespoons of sweet chili sauce
  • 1 teaspoon salt
  • freshly ground pepper
  • 8 corn tortillas
  • 2 cups of cottage cheese
  • 2 tomatoes
  • ¾ cup Arla® Mozzarella Shredded Cheese
  • 1 hot chili pepper
  • 1 can corn


  • cilantro



Let the butter become golden in a pan. Fry the meat at high heat and stir for approx. 5 min. Add mushrooms and garlic and fry the mixture at even heat for approx. 3 min. - stir occasionally. Add chili sauce, salt and pepper. Taste and season. Distribute the meat to the tortillas and then the cottage cheese. Roll the tortillas together and put them in an ovenproof dish. Chop the tomatoes and top the rolls with them and the cheese. Bake the tortillas in the middle of the oven - until they are golden (Around 10 min. at 425 °F). Let the butter become golden in a pan. Fry corn and chili pepper with even heat and stirring for approx. 5 min. Distribute the roasted corn on the tortillas and decorate with cilantro leaves. Add chili sauce and enjoy.


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