Corn and Cheese Enchiladas

Ingredients

• 8 6-inch corn tortillas 
• 10 oz enchilada sauce canned
• 1.5 cups corn kernels fresh from 2 medium ears
• 2  garlic cloves finely chopped
• 2 cups pepper jack grated
• 4 servings salt 
• 5  scallions light white green chopped
• 1 tablespoon vegetable oil 
• 0.5 cup milk whole

Equipment

• frying pan
• oven
• aluminum foil
• glass baking pan

Directions

1. Preheat oven to 350F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
2. While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat.
3. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.
4. Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla.
5. Sprinkle with a heaping tablespoon of cheese.
6. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly.
7. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese.
8. Bake until bubbling, about 20 minutes.