Join/Renew for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner
Enter an ingredient, course or keyword and get cooking!
Photo by: Christopher Marchetti
These have been a hit every time I have prepared them. They are wonderfully rich and creamy and yet very healthy and not fattening. They have often been featured on the menu in restaurants for which I have consulted.
To Make the Grilled Corn:
Preheat the cooking surface. Husk the corn and remove the silk. Lightly oil each ear, then place on the grill and cook until the kernels, when pierced, are firm and not milky. The outside edges of the kernels should be a bit blackened.
To Make the Enchiladas:
Cut the grilled corn from the cob, or cook frozen corn until browned. In a blender, combine the milk, garlic, and corn. Process until smooth. Transfer to a shallow plate.
Preheat the oven to 400 degrees F. Lightly spray an 8 x 8-inch baking dish with nonstick oil spray. Dip each warm tortilla in the corn mixture. Place on a flat surface and sprinkle with one-eighth of the spinach, onion and cheese, reserving some cheese for garnish.
Roll, then place seam-side down in the baking dish. Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada.
Sprinkle with the reserved cheese Bake for 10 minutes, or until bubbly.
Protein: 21 g
Carbohydrates: 47 g
Fiber: 7 g
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 23 mg
Sodium: 413 mg
From companies that meet the high standards of service and quality set by AARP.
Members save 15% every day when dining at participating Denny's restaurants.
Members save 15% Mon-Thurs & during weekend lunch at Outback Steakhouse.
Members save 10% every day when dining at McCormick and Schmick's.
Members receive exclusive member benefits & affect social change. Join Today