Corn & Cheddar Enchiladas with Sweet Pepper Salsa

Corn & Cheddar Enchiladas

with Sweet Pepper Salsa

50 MIN
4 Servings
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    From the Test Kitchen

    We’re serving up a crowd favorite: cheesy enchiladas, filled with a hearty mixture of red rice, fresh corn, poblano pepper, and sour cream.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Corn & Cheddar Enchiladas with Sweet Pepper Salsa
    Title
    • 8 Flour Tortillas
    • 2 ears Of Corn
    • ½ lb Sweet Peppers
    • 2 cloves Garlic
    • 1 Lime
    • 2 Tbsps Tomato Paste
    • 1 Poblano Pepper
    • 1 cup Red Rice Blend
    • ½ cup Sour Cream
    • 1 Shallot
    • 4 oz White Cheddar Cheese
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of  a box grater). Halve the lime crosswise. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Cut out and discard the stem, ribs, and seeds of the poblano pepper; small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes,  or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Add the diced poblano pepper, half the chopped shallot, and ¾ of the garlic paste; season with salt and pepper. Cook,  stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to  2 minutes, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper  if desired.

    Make the filling
    4 Make the filling

    To the pan of cooked vegetables, add the cooked rice, sour cream, and the juice of 1 lime half. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

    Assemble & bake the enchiladas
    5 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    Make the salsa & serve your dish
    6 Make the salsa & serve your dish

    Meanwhile, in a medium bowl, combine the diced sweet peppers, remaining chopped shallot, the juice of the remaining lime half, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the baked enchiladas topped with the salsa. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Drain thoroughly.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Remove the husks and silks from the corn; cut the kernels off the cobs. Peel and finely chop the shallot. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of  a box grater). Halve the lime crosswise. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the sweet peppers; remove the cores, then small dice. Cut out and discard the stem, ribs, and seeds of the poblano pepper; small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper.

    Prepare the ingredients
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes,  or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper. Add the diced poblano pepper, half the chopped shallot, and ¾ of the garlic paste; season with salt and pepper. Cook,  stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to  2 minutes, or until thoroughly combined. Add ¼ cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper  if desired.

    4 Make the filling

    To the pan of cooked vegetables, add the cooked rice, sour cream, and the juice of 1 lime half. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.

    Make the filling
    Assemble & bake the enchiladas
    5 Assemble & bake the enchiladas

    Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the grated cheese. Bake 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.

    6 Make the salsa & serve your dish

    Meanwhile, in a medium bowl, combine the diced sweet peppers, remaining chopped shallot, the juice of the remaining lime half, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like; season with salt and pepper. Serve the baked enchiladas topped with the salsa. Enjoy!

    Make the salsa & serve your dish
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